This family favorite roast chicken is a simple go-to for dinner! It’s easy to make fit paleo, GAPS, keto, and Whole30 lifestyles.
A Family Favorite.
I’m gonna let you in on a little secret: I am awful at making dinner. And lunch. I could eat breakfast alllll day long, and bake until my heart’s content. But meal-times are a constant struggle for me.
Of course meal planning is my life saver (which is why I wrote Gluten-Free Meal Planning Made Simple), and my other life saver is my Instant Pot. But on days when I forget to plan, or my IP is in use making homemade yogurt, this favorite roast chicken is my stand-by.
Winner winner chicken dinner.
This favorite roast chicken is just that: my family’s favorite. They could eat it every night. The spices are perfect and the juice and oil from the chicken slightly caramelize, giving the veggies a delicious sweetness. Our favorite veggies to use are carrots and potatoes, but you could use whatever you have on hand. For paleo I use sweet potatoes, for GAPS I just use carrots.
I’ve been making this chicken for years now, and have use both whole organic chickens (yay Costco!) and split broiler-fryers. They both works deliciously. For the whole chickens the cook-time is about half an hour longer, but that probably depends on the size of the bird. Mine are usually around 3 pounds.
You might notice I didn’t include measurements for the herbs and spices. That’s because I don’t ever measure them. I just sprinkle them across the chicken until it looks fairly well coated, then call it good! You really can’t go wrong…
More chickeny goodness.
If you’re a fellow chicken lover, and looking for more, here are a few other delicious chicken recipes to enjoy…
- Ginger, White Bean & Chicken Soup in the Instant Pot or Slow Cooker
- Chicken & Sweet Potato Chipotle Chili
- Coconut Chicken Curry
- Teriyaki Chicken with Wilted Kale
- Paleo Sweet & Sour Chicken
- White Chicken Chili in the Instant Pot or Slow Cooker
- Chicken Fajitas in the Instant Pot
- One-Pan Roasted Chicken with Potatoes & Fennel
- Chicken Biryani in the Instant Pot
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Favorite Roast Chicken
Free from grain, gluten, eggs, dairy, and sugar.
- 1 whole organic chicken, or 2 organic split boiler-fryers
- 4-6 carrots, sweet potatoes, or white potatoes, or a combo of both
- 2 celery
- 1 small onion
- minced garlic
- Himalayan salt
- black pepper
- about 1/4 cup coconut or avocado oil (ghee or melted butter will work, if you can do dairy)
Preheat oven to 400.
Place veggies in a 9×13 inch baking dish. Drizzle with oil and season with salt and pepper.
Add the chicken on top of the veggies (if you don’t have a lot of veggies, they can go around the chicken). Rub chicken with oil and season with herbs, salt, and pepper. Place the chicken legs up for a whole chicken, and skin-side up for the split boilers.
For a whole chicken:
Bake for about 1 1/2 hours, or until internal temperature reaches 165F and juices are clear and not bloody.
For a split boiler:
Bake for about 1 hour, or until internal temperature reaches 165F and juices are clear and not bloody.