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The Best Roasted Chicken You’ve Ever Had

roasted chicken on a bed of veggies being cut
I'm Whitney!

Nutritional Therapy Practitioner and Transformational Mindset Coach here to help you get to the physical and emotional root causes of chronic health issues.

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Who’s ready for turkey day? Most years our little family road trips with friends to Flagstaff, Arizona. We pack up the jeep and head out for the 12-hour drive to our friend’s cabin there, stopping in Moab to camp halfway. Sadly, the drive felt like a bit much for us this year and we’ve decided to stay in Denver. There will only be three of us at the dinner table so I’ve opted to make a roast chicken as the main dish. I’m OBSESSED with this recipe because it’s delicious, super simple and looks and tastes way more complicated than it is.

Are you having a small Thanksgiving? Consider swapping my chicken recipe for your turkey. I don’t think you’ll regret it one bit!


Ingredients:

3-4 lb Roasting chicken

½ lb Brussel sprouts, halved

2 Cups cauliflower florets

1 Large sweet potato, peeled and cubed

1 Purple onion, cut into large chunks

3 Carrots, cut into large chunks

7 Cloves of garlic, peeled

1 Tbsp melted coconut oil

1 Lemon, halved

¼ tsp salt

For the spice rub:

1 Tbsp dried basil

1 Tbsp sea salt


Method:

  • Preheat oven to 425 degrees

  • Mix together salt and dried basil in a small bowl and set aside

  • Place sweet potato, carrot, Brussel sprouts, onion and garlic cloves into a large dutch oven, toss with coconut oil and sprinkle with salt

  • Pat chicken dry with paper towels or clean cloth

  • Take ½ of the lemon and rub it all over the chicken skin

  • Place both halves of the lemon in the cavity of the chicken

  • Take spice rub and coat the bird in ALL OF IT (salt helps it retain moisture so don’t be shy), making sure you get in between the thighs, etc.

  • Place bird on top of vegetables in the dutch oven, breast down

  • Pop this in the oven for 30 minutes

  • Once the timer goes off, lower the temperature to 375 and carefully flip the bird to make the breasts face up, cook for another 45 minutes

  • Once an the timer goes off, place a meat thermometer between the thigh and the chicken breast to make sure it has reached 165 degrees. If you don’t have a thermometer, cut between the thigh and breast to see if juices run clear.

  • If it’s not at 165 (or very close) put it back in. If it’s at a safe temperature, pull it out of the oven and let set for 20 minutes

  • Carefully remove bird and place on a serving dish then nestle it in with the roasted veggies


Tah Dah! If you give this a try please let me know what you think. I have been working on this one once a week for the past couple months. I think I’ve perfected the recipe and I’d love to hear from those of you who give it a shot.

Lots of love,

Whitney

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  1. Anne says:

    Thank you for this recipe! It sounds fantastic. I just need to buy a dutch oven.

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ENNEAGRAM 2, NUTRITION NERD, MINDSET MECHANIC, AND YOUR #1 HEALTH CHEERLEADER

Hi, I'm Whitney. Your Holistic Nutritionist and Autoimmune BFF

Owner of Rooted in Healing Nutrition Therapy, autoimmune expert, and steward of your wellbeing.  As a busy millenial mom of 3, Whitney knows you need an approach that is both scientifically informed and emotionally supportive, and that's exactly what you'll get inside this webinar! 

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