Crispy Whole Roast Chicken and Vegetables

There are few things that smell better than a chicken roasting in the oven on a crisp cool day. Add a little football and I’m seriously in heaven. We rarely make a whole roast chicken these days because it’s so easy to pick up a pre-made rotiserie chicken at the grocery store. (And the good news is that you can now find ones that don’t have a lot of “junk”. Just check the label and look for one that just includes chicken and spices.) But there are a couple of things that you don’t get with a grocery store chicken and that yummy smell is at the top of the list. You also don’t get a bed of perfectly cooked vegetables, with crispy edges, that have lovingly roasted in the chicken juices. Damn, my mouth is watering just thinking about it.

This crispy whole chicken and vegetable recipe is pretty near foolproof, provided you follow the directions (which are super simple) and heed the tips below. And it’s super clean and healthy: Paleo, Whole30, gluten-free, sugar-free and keto.

Even though you’ll get vegetables with this recipe, I always like to serve it along with something green. These asian green beans or kale caesar salad would be perfect accompaniments.

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Whole Chicken Roasting Tips:

1. Don’t be afraid to generously season the chicken before cooking.
2. Place the chicken directly on top of the vegetables; the chicken juices and deliciousness will seep right into them … and that’s a good thing!
3. I used a mixture of baby potatoes (the really tiny ones), onion, multi-color baby carrots, parsnips and baby bella mushrooms. But feel free to to use whatever sturdy vegetables you like. Just choose ones that can hold up to an hour in the oven. And, if you use larger potatoes, cut them in pieces. 
4. If you want the chicken skin to get really crispy, use your finger to loosen the skin from the rest of the chicken. This ensures a little bit of breathing room from the moisture of the skin and helps it to crisp up.
5. Use a meat thermometer to confirm when it’s done cooking. Don’t guess. When the internal temperature of the chicken hits 165 degrees F, it’s done. Take it out of the oven as it will continue to cook while it cools down.
6. Before you carve, let the chicken rest for at least 10 minutes after you take it out of the oven.

Try this yummy roast chicken recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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