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–+ servings

Super Easy Roasted Chicken and Veggies

Learn how to make a super easy delicious roasted chicken that comes our perfect every time! Just a few simple ingredients and only one pan!
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Course: Main Course
Keyword: dairy free, gluten free, grain free, high protein, low carb, paleo, soy free
Servings: 4 servings

Ingredients

  • 1 whole organic chicken ~4 lbs
  • 1 head cauliflower cut into florets
  • 2 onions roughly chopped
  • 1 head garlic cloves peeled
  • 2 sweet potatoes peeled and diced into 1 in pieces
  • 1 lb brussels sprouts trimmed and cut in half
  • olive oil
  • sea salt

Instructions

  • Preheat the oven to 425 F. Add all the prepared veggies to the sheet tray. Toss with olive oil, and salt to coat evenly.
  • Pat the chicken dry with paper towels and rub with olive oil and season generously with salt around the whole chicken. Make space for the chicken on the sheet tray with the veggies and place the chicken on the sheet tray, breast side up.
  • Roast the chicken for 45 minutes to 1.5 hour, depending on the size of the chicken, tossing the veggies halfway through. The chicken is done when the internal temperature of the thickest part of the thigh reaches 165°F and the juices run clear.
  • Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Enjoy!

Notes

  • Get a digital thermometer! Makes cooking chicken not so scary and then you know its done! The internal temp should ready 165F in the thickest part of the thigh or breast
  • Toss the veggies halfway through to get even browning