Simple Roast Chicken with Fall Vegetables
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Recipe type: Gluten free, Paleo, Whole30, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This simple roast chicken with fall vegetables is perfect when you need a comforting meal that's easy to make but not at all boring. It's gluten free, paleo, and Whole30 compliant, too!
Ingredients
  • 4 cups chopped root vegetables and/or winter squash*
  • White and light green parts of one bunch of scallions (about 8), sliced (reserve the dark green parts for the pesto)
  • Sea salt and freshly ground black pepper
  • One 4-pound chicken
  • 1 tablespoon melted ghee or avocado oil
  • 1½ teaspoons sea salt
  • ½ teaspoon pepper
  • 2-3 lemons or limes, halved
Instructions
  1. Take the chicken out of the refrigerator about 30 minutes before you plan to cook it. Preheat the oven to 450° F.
  2. Put the chopped vegetables in a lightly greased 10- or 12-inch cast iron skillet and top with the sliced white and light green scallions, reserving the darker green parts for the pesto.
  3. Mix the melted ghee, sea salt, and pepper in a small bowl.
  4. Remove the giblets from the chicken and save for another use or discard. Pat the chicken dry and rub the seasoned ghee all over it, carefully loosening the skin a bit on the breast and thighs and slipping some ghee under there, too. Stuff the halved lemons inside the cavity. Tie the legs together with kitchen twine, place the chicken breast side up on top of the vegetables, and tuck the wings underneath.
  5. Roast the chicken at 450° F for 15 minutes, then reduce the heat to 400° and continue to roast for 30-40 more minutes, until a meat thermometer inserted into the thigh registers 165°. While the chicken is roasting, prepare the pesto (see recipe below).
  6. Carefully transfer the chicken to a cutting board (I put the handle of a wooden spoon inside the cavity to help pick up the chicken and move it) and let it rest for 10 minutes. If desired, drain any excess fat from the pan with the vegetables, season them with a little salt and pepper, and return them to the oven (which should be off) to keep warm.
  7. Carve the chicken and serve hot with the vegetables and pesto.
Notes
*I used 2 turnips, 2 small sweet potatoes, and half a butterkin squash. Carrots, rutabagas, butternut squash, and white potatoes would also be great!


You can make this roast chicken even simpler by omitting the vegetables. The roasting time may be slightly less.
Recipe by A Calculated Whisk at https://acalculatedwhisk.com/simple-roast-chicken-carrot-top-kale-pesto/