Mouthwatering Paleo Dutch Oven Herb Roasted Chicken with Root Vegetables

Allergens

None

Ingredients

• 1. 1 whole chicken (3
• 4 lbs), cleaned and patted dry 2. 6 large carrots, peeled and cut into thirds 3. 4 medium parsnips, peeled and cut into thirds 4. 6 small red potatoes, washed and halved 5. 1/4 cup fresh rosemary, chopped 6. 1/4 cup fresh thyme, chopped 7. 1/4 cup fresh sage, chopped 8. 2 tablespoons olive oil 9. 1 teaspoon sea salt 10. 1/2 teaspoon black pepper, freshly ground 11. 1 lemon, zested and juiced 12. 1 cup bone broth or chicken stock

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large Dutch oven, combine the chicken, carrots, parsnips, and red potatoes.
3. Sprinkle the herbs evenly over the chicken and vegetables.
4. Drizzle with olive oil, then sprinkle with salt and pepper.
5. Rub the lemon zest and juice onto the chicken and under the skin.
6. Pour the bone broth or chicken stock into the Dutch oven, ensuring all ingredients are submerged.
7. Cover with a lid or aluminum foil and bake for 30 minutes.
8. Remove from oven, baste the chicken with the pan juices, and reduce the oven temperature to 375°F (190°C).
9. Continue roasting uncovered for an additional 45 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone.
10. Allow to rest for 10 minutes before carving and serving with the root vegetables.

Chef’s Insight

This Paleo Dutch Oven Herb Roasted Chicken with Root Vegetables is an excellent example of how traditional cooking techniques can be adapted to fit a Paleo diet. The combination of flavors and textures creates a satisfying and delicious meal that will impress your guests.

Notes

This dish is both gluten-free and dairy-free.