Day 20, folks! we’re 2/3’s of the way through our Clean Eating Recipe Series! Congrats ~ High 5 ~ You are rolling in the amazing energy! Today’s recipe is a no-brainer when it comes to clean eating and menu-planning. My recipe for Herby Roasted Chicken + Vegetables is a classic & oh, so good!
When I have time, like on a Sunday afternoon for instance, I like to do a little “cooking ahead” for the upcoming week. We are all busy, so knowing I have some really good, nutritious leftovers to pull from throughout the week is super helpful.
With this recipe, it really takes no extra effort to roast 2 chickens instead of 1! So go ahead, pick up that extra chicken, especially if you find them on sale! The bonus to this recipe is really the leftovers. That leftover shredded chicken can be added to Whole 30 compliant BBQ sauce for chicken salad, use it in my Grape + Chicken Salad recipe or add it to the Spicy Mexican Chowder recipe I gave you earlier this month. You’re going to find ways to use it, I promise!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Herby Roasted Chicken + Vegetables
Delicious, super versatile whole chickens are roasted in a dreamy herb-laden mixture. Roasted vegetables round out the meal to create a satisfying dinner everyone will love! Bonus: Leftovers that can be made into amazing meals!
Ingredients
- 2 4-5 lb. whole chickens, gizzards removed
- 1/4-1/3 cup extra virgin olive oil
- 2 T. fresh thyme leaves or 1 T. dried thyme
- 2 T. fresh sage leaves or 1 T. dried sage
- 1 T. fresh rosemary, chopped or 1 tsp. dried rosemary chopped
- kosher or sea salt + freshly ground black pepper
- 2 medium yellow onions, quartered
- 2-3 stalks of celery, cut into thirds
- 3-4 carrots, peeled and cut into 1
Directions
- Step 1 Preheat the oven to 450 F.
- Step 2 Combine 3 T. extra virgin olive oil with the thyme, sage and rosemary, salt + pepper in a bowl.
- Step 3 Pat the chickens dry with a paper towel and place them in a baking dish. Rub the herb mixture all over the outside and under the skin of the chicken(s). Roast the chicken for 30 minutes, then reduce the oven to 400 F.
- Step 4 Toss the vegetables together in a bowl with garlic and extra virgin olive oil and salt + pepper and add to the baking dish (after the 30 minutes of roasting). Continue roasting for 20-30 minutes until an instant read thermometer inserter in the thickest part of the thigh reads 165 F.
- Step 5 Remove dish from the oven and remove the chicken from the dish
- Step 6 place it on a cutting board & tent for 10 minutes. Carve portions from the chicken after the resting period is over & serve alongside the roasted vegetables. Enjoy!
- Step 7 Once you have finished the meal, take off any remaining meat left on the chicken carcass and refrigerate the leftovers for 5 days. Combine these leftovers with Whole 30 BBQ sauce for a quick BBQ chicken, turn it into my recipe for Grape + Chicken Salad or add it to the Mexican Chicken Chowder Soup. Leftover roasted chicken is SO versatile ~ the sky is the limit here!
