Go Back
Print Recipe

Easy Roast Chicken

An easy and stress-free method for a wholesome (and impressive looking!) meal.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Course: Dinner, Main Course
Keyword: dairy-free, gluten-free, grain-free, low-FODMAP, paleo, SCD, soy-free

Ingredients

  • 2 large carrots cut into large chunks
  • 1 stalk celery cut into large chunks
  • 2 potatoes or rutabagas or other root vegetables cut into large chunks
  • 1 onion omit for low-FODMAP
  • 2 cloves garlic omit for low-FODMAP
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 4-5 lb whole chicken* rinsed and patted dry with paper towels
  • 2-3 tablespoons spice mixture of choice**
  • 1 lemon or lime halved, optional

Instructions

  • Preheat oven to 450 degrees F.
  • In a medium, oven-safe Dutch oven, layer the cut veggies and toss with the olive oil and a generous sprinkling of salt and pepper. Feel free to add any additional herbs or spices at this point, but I usually just let the spice rub on the chicken itself flavor everything.
  • Rub the chicken with the spice mixture and a generous pinch of salt and pepper, and put the halved lemon or lime in the internal cavity.
  • Place the chicken breast side down (check picture) on top of the veggies and transfer pot to the oven.
  • After 25 minutes, use oven mittens to take the pot out of the oven. With sturdy tongs, turn the bird over so that it is breast side up. Put back in the oven.
  • After 15 minutes, turn the oven down to 350 degrees F. Roast for another 30-35 minutes. This final roasting time can vary greatly depending on your oven and the chicken, so start checking the internal temperature of the bird at around the 25 minute mark. Use a meat thermometer and make sure that, when inserted to the joint area between the thigh and lower leg, it reads 165 degrees F. Also make sure that the juices run clear instead of pink/red.
  • Let the chicken rest for 5-10 minutes before carving, and encourage everyone to take some of the delicious juices and veggies on the bottom to spoon over their plates.

Notes

*If the chicken comes with a bag of giblets in the internal cavity, make sure to remove before cooking.
**You can use a pre-made spice blend (check ingredients if you are gluten-free and/or low-FODMAP) or you can make your own. I like to make a quick mix of equal parts smoked paprika, cumin, coriander, and turmeric.