Whole Roast Chicken and Vegetables

Name: Whole Roast Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 whole chicken
Ingredients: 1 4-pound whole chicken; sea salt; 1 large lemon; 2 Tbsp avocado oil; 1 Tbsp paprika; 1 Tbsp garlic powder; 1 teaspoon sea salt; 1 red onion; 1 bunch asparagus; 1 large sweet potato; 1 crown broccoli; 3 large carrots; 3 Tbsp avocado oil; 1 tsp sea salt; 2 tsp dried oregano

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings
1 whole chicken
Calories
423 kcal
Course
Main Course
Cuisine
American

Whole Roast Chicken and Vegetables

Tyler Espinosa

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An easy goof-proof recipe for whole oven roasted chicken for an incredible superfood dinner.

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Ingredients

Servings

1 4-pound whole chicken
sea salt
1 large lemon chopped

For the Slurry

2 Tbsp avocado oil
1 Tbsp paprika
1 Tbsp garlic powder
1 teaspoon sea salt

Vegetables:

1 red onion
1 bunch asparagus trimmed and chopped
1 large sweet potato chopped
1 crown broccoli chopped
3 large carrots chopped
3 Tbsp avocado oil
1 tsp sea salt
2 tsp dried oregano optional

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Instructions

Place the chicken in the same dish you’ll be using to roast it (I use a large 13 x 9 inch casserole dish). Sprinkle the whole surface (top, bottom, sides, etc) with sea salt and place the dish in the refrigerator, leaving the chicken open to air for at least 1 hour, ideally overnight and up to 24 hours.
When you’re ready to roast the chicken, preheat the oven to 425 degrees F.
Cut a large lemon into 4 chunks and place it inside of the body cavity.
Mix together the avocado oil, paprika, and garlic powder in a small bowl until well-combined, creating a “slurry.”
Cover the whole chicken (top, bottom, sides, etc) in the slurry, using your hands to spread it evenly over the whole chicken.
Leave the chicken at room temperature while the oven preheats, or better yet, perform this process 1 hour before you roast the chicken to allow it to come to room temperature.
Roast the chicken for a total of 1 hour and 20 minutes to 1 hour and 40 minutes (adding the vegetables about 2/3 of the way through), or until the juices run clear when poked, and the internal temperature reaches 165 degrees F.
Note: Check on the chicken periodically (but avoid opening the oven too frequently!) to make sure the skin isn’t burning. If it begins to burn at any point, cover the chicken with foil for the rest of the cooking process.
While the chicken is roasting, chop the vegetables and place them in a large mixing bowl.
Drizzle the vegetables with avocado oil and sprinkle with sea salt and oregano. Use your hands to toss everything together until the vegetables are well coated with oil and seasoning. Allow the vegetables to sit and “marinate” until you’re ready to roast them.
About 30 minutes before the chicken is finished roasting (so about 1 hour to 1 hour and 10 minutes into the roasting process), remove the casserole dish from the oven and baste it by using a spoon to pour its fat and juices all over it. Transfer the prepared vegetables to the casserole dish, around the chicken.
Place the casserole dish back in the oven and continue roasting another 30 to 40 minutes, or until the chicken is cooked through and the vegetables have reached your desired doneness.