Roasted Chicken with Root Vegetables

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Roasted Chicken with Root Vegetables

When I roast a whole chicken or pieces I love the flavors of fresh herb and lemon. You can follow my recipe below for the roasted chicken with root vegetables or simply use olive oil, salt and pepper. Either way this is a great paleo recipe that your entire family will enjoy! Don’t forget to save the leftover for my chicken panzanella salad.



  • Ingredients for Roasted Chicken
  • 1 (4-pound) whole chicken cut into pieces
  • 1 1/2 tablespoons sea salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1/4 cup or more olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme, removed from stem
  • 1 tablespoon sage leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, thinly sliced
  • 3-3 bay leaves
  • ------------------------------------
  • Ingredients for Root Vegetables
  • 1/2 pound baby turnips, peeled and chopped
  • 1/2 pound carrots, peeled and cut diagonally
  • 1 or 2 large parsnips, peeled, trimmed, and cut diagonally
  • 1-2 teaspoons sea salt
  • 1-2 teaspoons freshly ground pepper
  • 1/4 cup olive oil


  1. Directions for Roasted Chicken

    1. Preheat the oven to 475 degrees F. Prepare a roasting pan by coating with olive oil or spray.
    2. Rinse the chicken and pat dry with a paper towel. Season each piece with the salt and pepper. Drizzle olive oil to over chicken to coat then place in roasting pan.
    3. In a small bowl, combine garlic, thyme, sage and parsley. Using your hands sprinkle herb mixture on chicken pieces. Press on herbs to stick to olive oil on chicken. Take lemon slices and bay leaves and place over chicken throughout the pan.
    4. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before serving.
  2. Directions for Roasted Chicken

    1. After you peel and cut your vegetables put in a large mixing bowl. Season with salt and pepper Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and mix together. You want all of the vegetables to be coated in oil.
    2. Prepare a sheet pan by lining with parchment paper or non-stick foil. Evenly add vegetables to your sheet pan. Place in the oven and roast for 35 minutes, turning once midway during cooking to ensure even browning. Serve with the roasted chicken.

    Note: You can roast your chicken and vegetables in one pan but here is my tip so it will cook evenly and your vegetables won’t become soggy from the chicken liquid. Use bone in chicken breast (white meat). The dark meat takes longer and produces more liquid. Set your chicken breasts in the center of the pan then plate the vegetables around the outer side. This will keep your chicken moist and vegetables perfectly roasted! Don’t you just love one pot meals!

    Remember! If you are at the butcher and whole chickens are on sale – Just ask them to cut it up for you.. They will do it gladly!

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