My sister recently had another baby (wahoo! that makes 15 nieces and nephews!) and I wanted to bring her something nutritious and filling for dinner, and this recipe couldn’t be more perfect.It’s easy for her to reheat and will last for several meals. She also has a house full of picky eaters, so I wanted to bring her something that they would all eat — who could turn down roast chicken, carrots, and potatoes? 

I based this recipe loosely off of a roast chicken dinner my mom made for us growing up — one of my favorites! I used to love helping my mom cook and it was easy for me to assist her with chopping vegetables and dotting the chicken with butter.

This roast chicken dinner is hearty, flavorful and really easy to throw together. Make sure you spoon some of the liquid from the pan on top of chicken and vegetables when you serve. The chicken bones have been cooking in that liquid for a couple of hours. After cooking for a while, some of their essential minerals will release into the liquid for your nutrition benefit. It’s also really delicious. 

 

Here’s what you need:

  • 1 whole pasture-raised chicken, giblets removed
  • 1 Japanese sweet potato, large diced
  • 1 lbs white potatoes, large diced
  • 1 cup carrots, large sliced
  • 1 yellow onion, large diced
  • 1.5 T chopped fresh thyme, plus 2 small bunches (about 6-8 stems/bunch) for stuffing 
  • 2 lemons, halved
  • 1/2 cup bone broth
  • 1 t garlic powder 
  • 1 t paprika
  • 2 T grass-fed butter or ghee
  • Sea salt and pepper, to taste

RECIPE: Roasted Chicken with Veggies | Paleo | by Candace Kennedy

Here’s what you do:

  1. Preheat your oven to 400 degrees.
  2. Pat down your chicken with paper towels. Then season it with garlic powder, salt, pepper, and paprika.
  3. Place the chicken in a large roasting pan. Fill the cavity with one and a half lemons and the bunches of thyme. 
  4. Place your vegetables around the chicken and pour the bone broth over the vegetables. Next, season the vegetables with salt and pepper. 
  5. Dot the chicken and vegetables with butter or ghee.
  6. Bake at 400 for about an hour, covered. Then remove the cover and bake an additional 30 minutes, until the chicken is cooked through.

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RECIPE: Roasted Chicken with Veggies | Paleo | by Candace Kennedy 

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Perfect Roast Chicken with Vegetables, Lemon, & Thyme
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Ingredients
  1. 1 whole pasture-raised chicken, giblets removed
  2. 1 Japanese sweet potato, large diced
  3. 1 lbs white potatoes, large diced
  4. 1 cup carrots, large sliced
  5. 1 yellow onion, large diced
  6. 1.5 T chopped fresh thyme, plus 2 small bunches (about 6-8 stems/bunch) for stuffing
  7. 2 lemons, halved
  8. 1/2 cup bone broth
  9. 1 t garlic powder
  10. 1 t paprika
  11. 2 T grass-fed butter or ghee
  12. Sea salt and pepper, to taste
Instructions
  1. Preheat your oven to 400 degrees.
  2. Pat down your chicken with paper towels. Then season it with garlic powder, salt, pepper, and paprika.
  3. Place the chicken in a large roasting pan. Fill the cavity with one and a half lemons and the bunches of thyme.
  4. Place your vegetables around the chicken and pour the bone broth over the vegetables. Next, season the vegetables with salt and pepper.
  5. Dot the chicken and vegetables with butter or ghee.
  6. Bake at 400 for about an hour, covered. Then remove the cover and bake an additional 30 minutes, until the chicken is cooked through.
Candace K. Nutrition https://candacekennedy.com/

Important notes:

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