Roasted Chicken & Root Veggies

An easy, fool-proof recipe for the perfect roasted chicken + buttery & savory root vegetables! Whole30 and paleo friendly.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 252kcal

1 4-5 lb Organic Whole Chicken, I find mine at Trader Joe's
2 tbsp ghee, divided
1 tsp dried thyme
1 tsp dried rosemary
½ lemon
2 cloves garlic
2 tsp salt, divided
2 sweet potatoes, chopped into 1 inch chunks
1 onion, peeled with 1/2 chopped into 1 inch pieces, leave the other half as-is
1 package pre-cut butternut squash, again from Trader Joe's - I like the convenience of already having the squash peeled, seeded, and cut...but you can do this yourself, too!

Preheat oven to 450. Rinse and pat your chicken dry. Remove gizzard bag. Transfer to a baking dish or large rimmed baking sheet and make sure it is breast-side up.
Rub 1 tbsp ghee, 1 tsp salt, thyme, and rosemary all over the chicken, making sure to get under the wings and in all of the crevices. I like to make slits in the skin and slide some under there, as well - adds more flavor :)
Stuff the chicken with the 1/2 lemon, 1/2 onion and 2 cloves of garlic. Tie legs together with kitchen twine.
Bake the chicken for 30 minutes at 450. Meanwhile, add all chopped veggies to a large bowl and toss with the remaining 1 tbsp of ghee and 1 tsp of salt. When the timer goes off, take the chicken out and add some of the veggies around the chicken (not overcrowding it), and spread the rest of the veggies out on a separate foil or parchment-lined baking sheet.
Lower the oven heat to 400. Roast the chicken and the veggies for an additional 35-40 minutes, until a meat thermometer reaches at least 165 degrees F. Remove from the oven and let the chicken sit with a foil tent over top for 10 minutes. (This will help keep it juicy.) Enjoy!