Paleo Roasted Chicken and Veggies
Recipe type: Main Dish/Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Organic Chicken (3-4 lbs)
  • 1 head of cauliflower,
  • 1 bag of baby carrots
  • 2 large onions
  • 2 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat oven to 450*
  2. Rinse the chicken by running it under cool water while turning it around to expose all sides to the water
  3. Use a paper towel to thoroughly dry the chicken, then place it breast-side up into a large roasting pan
  4. Rub olive oil all over the top and sides of the bird
  5. Generously sprinkle salt and pepper over the top and sides of the bird
  6. Cut the onions into large chunks and scatter them around the bird
  7. Scatter the baby carrots around the bird
  8. Cut large floret sections of the cauliflower from the stem and scatter them around the bird.
  9. Put roasting pan (uncovered) into the oven and set timer for 30 minutes
  10. 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.
  11. Put pan back in the oven for the remaining cook time (30 more minutes for a 3lb bird and 45 minutes for a 4lb bird)
  12. My bird was 4.25lbs and baked for a total of 1 hour and 25 minutes which was perfect! It came out fully cooked but still juicy
  13. BE SURE TO LET THE BIRD SIT FOR AT LEAST 5 MINUTES BEFORE CUTTING INTO IT. This will allow the juices to re-distribute throughout the bird, instead of running out leaving you with a dry bird.
Recipe by Daily Rebecca at