Main Meals Recipes

Whole Roasted Chicken with Mixed Veggies

Recipe by
1h 45min
Prep: 15min | Cook: 1h 30min | Servings: 4

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  • 1 (5-6lb) whole chicken
  • 2 peeled,  Sweet Potatoes cut into 1 inch chunks
  • 3 diced Carrots cut into 1 inch chunks
  • 3 Large Celery chopped
  • 1 large onion diced
  • 1 Lemon, halved
  • garlic cloves chopped
  • 5 springs fresh Rosemary and Thyme + 2 tbsp chopped
  • 8 tbsp ghee or coconut oil melted
  • 1 tsp Sea Salt and ground black pepper


  1. Preheat the oven to 400 F.
  2. Prepare the herb butter – mix 6 tbsp of ghee or coconut oil, chopped rosemary, thyme, 1/2 tsp salt and 1/2 tsp pepper.
  3. In a large roasting pan toss the sweet potatoes, carrots, onions, celery, sea salt, pepper and garlic in 2 tbsp of ghee or coconut oil. Arrange veggies in a single layer.
  4. Remove the chicken giblets, rinse the chicken inside and out, pat the outside of the chicken dry as possible.
  5. Add salt, pepper, rosemary and thyme springs inside the chicken then place chicken on top of the veggies in roasting pan.
  6. Spread herb butter all over the top of the chicken.
  7. Roast the chicken for 1 1/2 hours, or until a thermometer through the thickest part of the chicken reads 160 – 165 F.
  8. Remove the chicken and veggies from the oven and loosely cover with a foil and let it rest for 20 min.
  9. Enjoy!

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