Slow-Roasted Whole Chicken & Veggies

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: AIP, Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, High Protein < 20g, Low Sugar > 5g, Nut Free, Paleo, The 30 Clean Approved
roasted turkey
You are going to be shocked at how EASY it is to roast a whole chicken in the oven - and the finished product is tender, fall-off-the-bone yumminess!

Did you know... If you're looking for a great source of protein, this bird is the word! Chicken is high in protein and jam-packed full of essential nutrients and vitamins.
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Ingredients:

  • 1 whole chicken - about 5 lbs
  • 1 lemon sliced in half
  • 1 teaspoon sea salt
  • 1 cup fresh parsley
  • 1 cup fresh sage
  • 2 carrot peeled & sliced into 2” pieces
  • 4 celery ribs sliced into 1” ribs
  • 1 cup yellow onion peeled & quartered
  • 1 lb red potato halved & quartered / sweet potato for AIP
  • Chicken Rub
  • 1 tablespoon sea salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper omit for AIP
  • 4 garlic cloves minced
  • 2 tablespoons avocado oil
  • Fresh Cut Ingredients
  • 2 carrot peeled & sliced thin
  • 2 celery ribs sliced into ¼” ribs
  • 1/2 cup fresh sage for garnish

How to Make:

  1. Preheat oven to 400° on the convection setting and place the rack in the middle of the oven.
    If you do not have convection, set oven to 450°.
  2. Add the chicken rub ingredients to a small bowl, mix and set aside.
  3. Rinse and pat the chicken dry. Then, using your clean hands, coat the chicken thoroughly with the rub, tucking some of the rub underneath the skin. Squeeze the lemon juice inside of the chicken cavity and rub with the teaspoon of salt. Leave the lemon inside the cavity.
  4. Place the chicken breast side down, into a large dutch oven - or you may use a roasting pan, if you don’t have a dutch oven.
  5. Roast for 30 minutes and then reduce the temperature to 400° non-convection.
  6. Roast for another 30 minutes, and then carefully remove the chicken from the oven, place the whole-leaf herbs around the base of the chicken and scatter the carrots, celery, onion and potatoes over the herbs.
  7. Return to the oven and continue roasting for another 20 minutes, until the potatoes are cooked and the juices run clear and a thermometer inserted into the inner thigh registers 165°.
  8. Let the chicken cool enough to handle, then lift from the juices and place onto a cutting board to carve.
  9. Plate the chicken and roasted vegetables, top with some of the au jus {juices} from the pan and garnish with fresh cut vegetables.

Nutrition Facts
Slow-Roasted Whole Chicken & Veggies
Amount Per Serving
Calories 360 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 112mg 37%
Sodium 1055mg 44%
Potassium 691mg 20%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 4g
Protein 39g 78%
Vitamin A 153%
Vitamin C 52%
Calcium 13%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

2 comments

    1. Hi Nicole!
      I’ve revised this recipe to have a quicker cook time, the end result is still moist and tender, yet you’ll get the crispy skin too! As far as flipping the chicken, I prefer to leave it as is. The legs, thighs and wings will be crispy – and the breast won’t be. I usually remove the skin from the breast, yielding a leaner option for those that may want it. Of course if you would like crispy skin on your breast meat, I would suggest flipping the chicken when you add the veggies :)

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