Paleo Roasted Chicken and Veggies Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - organic chicken (3-4 pounds)
  • 1 heads - cauliflower
  • 1 bags - baby carrots
  • 2 - large onions
  • 2 tablespoons - olive oil
  • - salt and pepper, to taste
  • Directions:

    Preheat oven to 450 degrees F.

    Rinse the chicken by running it under cool water while turning it around to expose all sides to the water. Use a paper towel to thoroughly dry the chicken, then place it breast-side up into a large roasting pan.

    Rub olive oil all over the top and sides of the bird. Generously sprinkle salt and pepper over the top and sides of the bird.

    Cut the onions into large chunks and scatter them around the bird. Scatter the baby carrots around the bird. Cut large floret sections of the cauliflower from the stem and scatter around bird.

    Put roasting pan (uncovered) into oven and set timer for 30 minutes. After 30 minutes, use a baster (or large spoon) to gather juices from the bottom of the pan and pour them over the veggies and the bird.

    Put pan back in the oven for remaining cooking time (30 more minutes for a 3 pound bird and 45 minutes for a 4 pound bird). -- My bird was 4.25 pounds and baked for 1 hour 25 minutes and came out fully cooked but still juicy.

    Be sure to let the bird sit for at least 5 minutes before cutting into it. This will allow juices to re-distribute throughout the bird.

    Brief Description

    Chicken roasted with cauliflower, carrots and onions for an entire meal ready in about 90 minutes.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 1 hour(s) 20 min


    Rebecca Gould at DailyRebecca

    Posted By:


    Posted On:

    June 28, 2016

    Print Recipe

    Speak Your Mind