***Recipe courtesy of our awesome friends at PaleoHacks***

Buttery, succulent whole chicken is seasoned with an herb blend and roasted over hearty root vegetables for an easy aromatic dinner!

Roasting a whole chicken might sound intimidating, but it’s one of the easiest ways to serve a crowd. This elegant one-pot dinner offers a mix of tender light and dark meat and plenty of veggies to go around. Plus, all you need is a handful of ingredients—none of which will cause uncomfortable bloating later

Start with a bed of chopped root veggies in the bottom of a Dutch oven. The vegetables will catch the buttery herb drippings from the chicken as it roasts. This recipe uses coarsely chopped carrots and rainbow radishes, but parsnips, shallots, fennel, celery, or any other hearty veggie can be used instead.

Both the inside and the outside of the chicken is coated in butter and seasonings. Ava Jane’s Everyday Spice Blend offers all the herb goodness you’d want in a roasted chicken without emptying your whole spice cabinet. Notes of citrus and herbs like onion, garlic, and rosemary work together for a crispy coating and a mouthwatering aroma.

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