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+ servings

Whole Roasted Chicken with Potatoes & Veggies

A family friendly Whole30 meal that looks fancy but is easy! This whole roasted chicken with potatoes and veggies is a perfect healthy meal for any night.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 329kcal


  • 1 whole Chicken
  • 3 Tbls Avocado Oil diveded
  • Salt
  • Pepper
  • 1 tsp Rosemary
  • 1/2 lb Baby Red Potatoes halved or quartered if large
  • 2 Carrots peeled and chopped
  • 1 cup Green Beans trimmed
  • 1 tsp Italian Seasoning
  • 1 Lemon sliced
  • 2 cloves Garlic minced
  • 1/4 cup Chicken Broth


  • Preheat oven to 400'
  • On a large baking sheet or in a large oven proof pan, place the potatoes, carrots and green beans in the bottom. Add 1 Tbls of the oil, Italian seasoning, garlic and chicken broth. Add a pinch of salt and pepper and toss to combine
  • On a large cutting board, flip the chicken upside down and use shears to cut along each side of the back bone and remove it. Turn the chicken back over and press down firmly to flatten out the chicken. Coat with remaining oil ad season well with salt and pepper and the rosemary and set on top of the veggies in the pan. Layer the lemon slices over the chicken and veggies 
  • Cook for 45 minutes or until skin is golden brown and crispy and internal temperature reaches 160'. Let chicken rest for at least 10 minutes before cutting into pieces 


Calories: 329kcal | Carbohydrates: 17g | Protein: 14g | Fat: 22g | Fiber: 3g