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Whole Roasted Chicken and Veggies

Prep time 45 min
Cook time 1 hr 15 min
Total time 2 hr

Prep time 45 min
Cook time 1 hr 15 min
Total time 2 hr


One of the most satisfying things to make for dinner is a whole roasted organic chicken, flanked with organic, herb-coated veggies.

It looks super impressive without being difficult at all to make. And best of all it only takes very little actual prep time.

This is the recipe that I use for my Sunday roasted chicken. Serve with a fresh loaf of almond bread. Divine!

Serves 5

3 fresh garlic bulbs

¼ cup olive oil

Dash of salt and pepper

4 tablespoons coconut oil, gently melted

1 tablespoon fresh rosemary, minced

1 tablespoon fresh tarragon, minced

1 tablespoon fresh oregano, minced

1 teaspoon fresh garlic, minced

Zest and juice from 1 Lemon

4 large carrots, cut into 1 inch pieces

3 Green Zucchinis, cut into 1 inch half-moons

1 cup Pearl Onions, ends trimmed

1 cup Brussels Sprouts, halved

1 hormone- free, organic chicken

1 tablespoon coconut flour


Preheat the oven to 400 degrees F.


Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush the tops with the olive oil and sprinkle with salt and pepper. Cover the pan with aluminum foil and set aside.


In a small bowl combine the melted coconut oil, fresh herbs, minced garlic, lemon zest and lemon juice. Set ⅓ of the mixture aside for the veggies.


In a large bowl combine the carrots, zucchini, pearl onions and Brussels sprouts with ⅓ of the herb mixture. Season with salt and pepper. Set aside.


Rinse your chicken and pat dry. Carefully slide your hand between the skin and the breast and liberally rub some of the herb mixture. Rub the rest of the herb mixture over the top of the chicken. Season the chicken with salt and pepper and tie the legs together with kitchen string. Place the chicken on a large roasting pan, and surround it with the veggies.


Roast the chicken and veggies for 30 minutes. Reduce the oven temperature to 350 degrees F, pour ½ cup of chicken broth over the chicken and veggies, and place the garlic pan in the oven off to the side.


For the next 90 minutes, pour ½ cup of broth over the chicken and veggies every 30 minutes as it cooks at 350 degrees F.


To see if the chicken is done, poke the tip of a sharp knife between the leg and body and see that the juices run clear. Transfer the chicken and veggies to a large platter. Add a couple of the roasted garlic bulbs to the chicken platter, reserving one for the gravy.


To make gravy: Pour all of the roasting pan juices into a skillet and bring to a simmer. Remove the garlic cloves from one of the roasted blubs and smash with a fork. Add garlic to skillet. Mix in the tablespoon of coconut flour, and whisk the gravy as it simmers. Cook for 10 minutes, or until desired thickness. Season with salt and pepper.


Calories: 251
Fat: 14g
Carbohydrates: 19g
Sodium: 113mg
Fiber: 7g
Protein: 17g
Sugar: —

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