Healthy Lemon Roasted Chicken with Vegetables is a staple in our house! We make it at least once a month year-round. This recipe is easy to prepare and filled with nourishing ingredients. Great for anyone who is gluten-free, Paleo, or on Whole30!
3-4PoundWhole ChickenMake sure you remove the giblets!
½Lemon, Juiced
1TablespoonOlive OilOr sub with avocado oil.
½TeaspoonSalt
½TeaspoonDried ThymeOr sub with 1 tablespoon fresh thyme.
¼TeaspoonGarlic Powder
¼TeaspoonBlack Pepper
Vegetables
4CupsDiced Yukon Gold Potatoes
1+½CupsChopped Carrots
1CupChopped Celery
1Sweet Onion, Diced
1TablespoonOlive Oil
½TeaspoonSalt
½TeaspoonDried Thyme
¼TeaspoonGarlic Powder
¼TeaspoonBlack Pepper
Instructions
Start by preparing the vegetables. Chop and measure out the carrots, potatoes, celery, and onion. Place in a large mixing bowl.
Next, drizzle on the olive oil. Stir well, then add in the salt, thyme, garlic powder, and black pepper. Set aside while you prepare the chicken.
Place the chicken into a large roasting pan. (Wings up!) Make sure you remove any giblets.
Add the lemon juice, olive oil, and seasoning to a small bowl. Whisk together and drizzle over top of the chicken.
Next, spread the vegetables around the chicken, and bake at 375 degrees for about 1 hour. (About 20-25 minutes per pound.)
Remove from the oven, and check to make sure it's fully cooked through - internal temperature should be 165 degrees.
Notes
Helpful Tips
Make sure you remove the bag of giblets from the inside of the chicken before baking.
Save the bones of the chicken for broth!
Place the squeezed lemon inside of the chicken for extra flavor.
Stir the vegetables halfway through to make sure they cook evenly!
Use a meat thermometer to check the internal temperature is 165 degrees before serving.
You can tie the legs together with twine before roasting to help it cook more evenly.
How to store leftovers
Leftover chicken should be removed from the bone and stored in an air tight container in the refrigerator. I save the bones and add them right into my crockpot with water to make bone broth! Store leftover vegetables in a separate air tight container in the refrigerator. Both will last about 5 days.You can also freeze leftovers in a freezer safe container for up to 2 months!