Whole Roasted Chicken with Vegetables | PALEO, Whole30

Servings:

Calories: 710kcal

Preheat the oven to 425ºF.
In a small bowl, combine the mayo with rosemary, oregano, salt, pepper, and garlic powder. Spread the mixture all over the whole chicken to coat- I use my fingers to coat the chicken with a smooth, even layer, but you could also try a silicone brush.
Arrange the chopped vegetables in the bottom of a 9 x 13" baking dish (carrots, celery, onion, and potatoes). Pour the chicken broth into the bottom of the dish, and stir to combine.
Drizzle the vegetables lightly with olive oil and season with salt & pepper.
Place the coated chicken in the center of the dish, over top of the veggies.
Transfer to the oven, and bake for 30 minutes.
Remove from the oven, and squeeze one half of the lemon over the chicken to add flavor, and slice the other half of the lemon thin. Arrange the slices around the dish (over top of the veggies and/or chicken) and return the dish to the oven.
Continue to bake for 30 more minutes, for one hour of total cook time. Allow the chicken to rest for a few minutes before slicing and serving with a scoop of vegetables. Enjoy!

If you're making this on a Whole30, be sure to double check your mayo & your broth for compliant ingredients.
Not a mayo fan? I'm really not either. But it adds the most incredible crispy outer coating to this chicken and keeps the inside SO juicy. You won't taste it!