The PERFECT Whole30 and Keto Roast Chicken with root vegetables and gravy recipe – how to get crispy skin and juicy chicken every single time. Paleo, dairy free, low carb, gluten free, grain free, clean eating.
(1) 5 to 6 pound whole chicken (I get my chicken from ButcherBox, which I highly recommend)
1 lemon, cut into quarters (optional)
1 onion, cut in quarters
1 head of garlic, cut in half
6–8 sprigs of fresh herbs, like rosemary, thyme + sage
Preheat oven to 425ºF with the oven rack in the lower third.
Remove the gizzards from thechicken, rinse the inside and outside under water, and pat dry until it is completely dry. Any moisture will create steam and the skin won’t get crispy. Leave on acutting boardat room temperature while you prepare the vegetables.
In yourcast iron skillet(orroasting panor glass baking dish), place the vegetables in an even layer. Drizzle with 2 teaspoons olive oil,saltandpepper.
Stuff the inside of thechickenwith the lemon, onion, garlic and fresh herbs. Season thechickenwith 1 tablespoonsaltandpepper. Place thechickenin the middle of thecast iron skilleton top of the vegetables.
Roast for 60-90 minutes, until the skin is golden and crispy and the thickest part of the breast has ininternal temperatureof 165ºF using ameat thermometer. Mine usually takes about 70 minutes.
Remove the from oven. Lift the chicken out, tilt thechickenso all the internal juices drip on top of the vegetables. Put the chicken on acutting boardto rest for 10 minutes uncovered. (If you cover it, it creates steam and the chicken skin will get soggy!) Toss the vegetables in all thechickenjuices, and return to the oven for another 20 minutes to caramelize.
Carve the chicken, and serve warm with the vegetables. This is great with mywhole30 + keto gravyand mymashed cauliflower!
Leftovers will keep refrigerated for 5 days in anairtight container.
Save your chicken carcass to make instant potbone broth!