Crispy Whole Roast Chicken and Vegetables

There are few things that smell better than a chicken roasting in the oven on a crisp cool day. Add a little football and I’m seriously in heaven. We rarely make a whole roast chicken these days because it’s so easy to pick up a pre-made rotiserie chicken at the grocery store. (And the good news is that you can now find ones that don’t have a lot of “junk”. Just check the label and look for one that just includes chicken and spices.) But there are a couple of things that you don’t get with a grocery store chicken and that yummy smell is at the top of the list. You also don’t get a bed of perfectly cooked vegetables, with crispy edges, that have lovingly roasted in the chicken juices. Damn, my mouth is watering just thinking about it.

This crispy whole chicken and vegetable recipe is pretty near foolproof, provided you follow the directions (which are super simple) and heed the tips below. And it’s super clean and healthy: Paleo, Whole30, gluten-free, sugar-free and keto.

Even though you’ll get vegetables with this recipe, I always like to serve it along with something green. These asian green beans or kale caesar salad would be perfect accompaniments.

 

This crispy whole chicken and vegetable recipe is foolproof. It's Paleo, Whole30, gluten-free, keto and the leftovers are versatile & delicious. | www.grownupdish.com

Whole Chicken Roasting Tips:

  1. Don’t be afraid to generously season the chicken before cooking.
  2. Place the chicken directly on top of the vegetables; the chicken juices and deliciousness will seep right into them … and that’s a good thing!
  3. I used a mixture of baby potatoes (the really tiny ones), onion, multi-color baby carrots, parsnips and baby bella mushrooms. But feel free to to use whatever sturdy vegetables you like. Just choose ones that can hold up to an hour in the oven. And, if you use larger potatoes, cut them in pieces. 🙂
  4. If you want the chicken skin to get really crispy, use your finger to loosen the skin from the rest of the chicken. This ensures a little bit of breathing room from the moisture of the skin and helps it to crisp up.
  5. Use a meat thermometer to confirm when it’s done cooking. Don’t guess. When the internal temperature of the chicken hits 165 degrees F, it’s done. Take it out of the oven as it will continue to cook while it cools down.
  6. Before you carve, let the chicken rest for at least 10 minutes after you take it out of the oven.
Try this yummy roast chicken recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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This crispy whole chicken and vegetable recipe is foolproof. It's Paleo, Whole30, gluten-free, keto and the leftovers are versatile & delicious. | www.grownupdish.com

 

 

 

 

 

 

 

 

 

 

 

 

 

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Crispy Whole Roast Chicken and Vegetables


  • Author: jzmcbride
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 whole chicken
  • Category: recipe
  • Method: oven
  • Cuisine: American

Description

This crispy whole chicken and vegetable recipe is damn near foolproof, provided you follow the directions (which are super simple) and heed the tips below. And it’s super clean and healthy: Paleo, Whole30, gluten-free, sugar-free and keto.


Ingredients

  • 1 whole roaster chicken, giblets removed
  • 2 lbs of chopped vegetables (I like to use a mix of onion, mushrooms, baby carrots, and parsnips)
  • 4 – 6 cloves garlic peeled and smashed
  • extra virgin olive oil
  • salt
  • lemon pepper
  • smoked paprika

Instructions

  1. Preheat oven to 425* F
  2. In a large 13 x 9 baking dish, combine chopped vegetables and smashed garlic. Drizzle the vegetables with olive oil and season with salt and pepper.
  3. Place chicken, breast side up, ON TOP of the vegetables in the baking pan.
  4. Drizzle olive oil over chicken and rub into skin, thoroughly coating
  5. Generously sprinkle salt, lemon pepper and paprika over entire surface of chicken
  6. Place chicken into oven and bake for 30 minutes
  7. After 30 minutes, turn oven temp down to 400 F. Continue to cook until the internal temp of the chicken reaches 165* (check it at 35 and 45 minutes.)
  8. Once desired temp is reached remove from oven and cover loosely for 10 minutes
  9. Carve and enjoy.

Notes

Don’t be afraid to generously season the chicken before cooking.

Place the chicken directly on top of the vegetables; the chicken juices and deliciousness will seep right into them … and that’s a good thing!

I used a mixture of baby potatoes (the really tiny ones), onion, multi-color baby carrots, parsnips and baby bella mushrooms. But feel free to to use whatever sturdy vegetables you like. Just choose ones that can hold up to an hour in the oven. And, if you use larger potatoes, cut them in pieces. 🙂

If you want the chicken skin to get really crispy, use your finger to loosen the skin from the rest of the chicken. This ensures a little bit of breathing room from the moisture of the skin and helps is crisp up.

Use a meat thermometer to confirm when it’s done cooking. Don’t guess. When the internal temperature of the chicken hits 165 degrees F, it’s done. Take it out of the oven as it will continue to cook while it cools down.

Before you carve, let the chicken rest for at least 10 minutes after you take it out of the oven.

Keywords: whole chicken, baked chicken, sheet pan chicken,

 

2 Comments

  • Mary R Gilbert says:

    Somewhat off the subject – but since this was posted on 9/11, I must share.
    That day Jill and I were both living in Cincinnati. My husband alerted me as soon as he heard about the 1st plane and then we watched and waited.
    Jay was headed for work and since he was my only family in town and I did NOT want to be alone – I called my BFF Jill (aka little sister) and she said OF COURSE COME ON OVER!!! I’ll never forget the welcoming tone of her voice.
    Since then we’ve continued to share almost daily. I miss seeing her…thank goodness for all the methods of staying in touch!
    Love you JZ

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