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Easy Paleo Recipe - Roasted Chicken and Root Vegetables

I'm just going to say it: this recipe is the BOMB. The pics don't do it justice. I've GOT to get a better camera! We love, love, love this. My little boys even love it. Hubby requested that I make it every day. I suggested at least backing that off to every other.

Roasted Chicken and Root Vegetables
3 to 4 lb whole chicken
1 large yellow onion
1 large sweet potato
2 parsnips
1 rutabaga
poultry seasoning
sea salt
black pepper
3 to 4 tablespoons olive oil

Preheat oven to 375.
Remove giblets from thawed chicken. Rinse entire chicken inside and out. 
Use a cake pan or roasting pan. Chop onion and place half of it under the chicken, place chicken in pan, then put the rest of the onion around it. 
Chop root vegetables and place around the chicken in the pan.
Drizzle the chicken and the vegetables with olive oil. Season with sea salt and pepper. Season the chicken only with the poultry seasoning blend. (I get mine from the bulk foods section at Natural Grocers. I don't like other store blends as well.)
Roast about an hour and a half (depending on size); until your meat thermometer reads 180 degrees. ALWAYS use a meat thermometer to check chicken. 

This recipe is super easy. Promise! It does take a while to cook, but very little prep time. Plus, your kitchen will smell amazing.