Roasted Chicken and Veggies
Dani
Making this roasted chicken and veggies on Sundays has become a tradition in my house. It’s something I do every Sunday to prepare healthy meals for the workweek - a great way to meal prep quickly and easily!
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting time 10 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
- 1/2 head cabbage chopped
- 4 carrots chopped
- 1 large onion diced
- 6 whole garlic cloves
- fresh thyme rosemary and sage
- spray avocado oil
- salt and pepper
- 1 whole chicken
- optional: 1 tbsp butter
Preheat oven to 350.
Toss the cabbage, carrots, onion, garlic, and herbs in a pan or large cast iron skillet. Spray with avocado oil and add salt and pepper to taste.
Spray avocado oil all over the chicken, add salt and pepper as well.
Cook for about 1.5 hours or until chicken is cooked through.
I take the chicken out to cool, then add the veggies to the stovetop with butter to get the nice and soft and delicious. It's amazing!
Feel free to mix up the veggies – you can add whatever you like. Here are some of my favorites to roast under a big ol’ chicken:
- butternut squash
- brussels sprouts
- leeks
- kale
- turnips
- celery
- zucchini
- green beans
Keyword paleo chicken dinner, paleo chicken sheet bake, paleo roasted chicken