Yields1 Serving
 3 ½ to 4lb whole, free-range chicken
 sea salt and black pepper
 1 tbsp paprika
 1 tbsp ground coriander
 2 small lemons, halved
 1 bunch fresh parsley
 1 bunch fresh thyme
 1 bunch garlic, halved
 1, 14oz bag baby carrots
 2 zucchini, halved and quartered
 1 red bell pepper, julienned
 1 small head cauliflower, chopped into florets
 1 tbsp olive oil or avocado oil
 1 to 1½ cups low sodium vegetable or chicken stock
1

Preheat oven to 425 degrees F.

2

Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.

3

Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.

4

Place the chicken on top of the vegetables and pour stock over the vegetables.

5

Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.

6

Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.

7

Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.

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Ingredients

 3 ½ to 4lb whole, free-range chicken
 sea salt and black pepper
 1 tbsp paprika
 1 tbsp ground coriander
 2 small lemons, halved
 1 bunch fresh parsley
 1 bunch fresh thyme
 1 bunch garlic, halved
 1, 14oz bag baby carrots
 2 zucchini, halved and quartered
 1 red bell pepper, julienned
 1 small head cauliflower, chopped into florets
 1 tbsp olive oil or avocado oil
 1 to 1½ cups low sodium vegetable or chicken stock

Directions

1

Preheat oven to 425 degrees F.

2

Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.

3

Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.

4

Place the chicken on top of the vegetables and pour stock over the vegetables.

5

Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.

6

Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.

7

Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.

Easy Whole Roasted Chicken and Vegetables