One Pan Roast Chicken (Paleo, AIP, GAPS, Keto)
Who doesn’t love a one pan meal with all the ingredients infused in the one pan and less washing?! Our current family favourite meal is this one pan roast chicken with sweet potatoes, baby carrots & radish. I’ve been using my Staub griddle in the oven for our one pan dinners (and in the mornings for my oldest’s breakfast steak & asparagus) it’s been one of the best kitchen investments I’ve made and our one pan roast chicken comes out perfect!
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| Β One Pan Roast Chicken – pictured here is a young chicken known as Poussin or Coquelet |
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My kids all fight over the crispy skin which is simply seasoned with salt, pepper and olive oil. My trick to making the skin super tasty is an extra sprinkling of salt on the skin just before roasting so the salt granules don’t dissolve in the chicken but sit on top of the skin. I also do love adding some paprika but currently being nightshade free I leave it out, feel free to add some in.
This recipe works well for a young chicken or a normal sized chicken cut into pieces (about 800gms). The whole dish should be ready in about 30 minutes, if you wish roast a whole normal size chicken the time should be adjusted. If using a young chicken that is around 400 grams you can use 2 chickens. I feed my whole family with this portion as we bulk our plate up with lots of greens in addition to the roast veggies.
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| One Pan Roast Chicken Pieces |
One Pan Roast Chicken (Paleo, AIP, GAPS, Keto)
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Prep Time:Β 10 minutes
Cook Time:Β 30 minutes
Serves:Β 4 approximately, with some sides of steam veggies and salad
You will need:
- 800 grams of chicken pieces (bone in and skin on) or 1-2 young chickens weighing about 800 – 1000 grams in total
- 250 grams sweet potato, peeled and cut into small uniform pieces
- 1 small bunch of baby carrots or 2 medium carrots peeled and cut into small uniform pieces
- Small handful of radish
- 1 small brown or spanish onion, peeled and quartered
- Keto Friendly Option use – cabbage, kale, cauliflower, zucchini, brussel sprouts, broccoli (and make a fresh salad on the side with any leafy greens, the darker green the better, add cucumbers, avocado, extra virgin olive oil and fresh herbs, avoid any of the root vegetables)
- 5 sprigs of thyme
- 1 bulb of garlic, halved whole with skin on
- Good quality sea salt
- Pepper
- Extra virgin olive oil
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| One Pan Roast Chicken |
Method:
- Preheat the oven to 180 C (356 F)
- Rub 1/2 tsp salt and 1/2 tsp pepper into the chicken
- Drizzle and rub 2 tbsp olive oil over the chicken
- If using a whole young chicken (or 2) stuff the chicken with 1 quarter of an onion, 2 cloves of garlic and 1 sprig of thyme
- Set the chicken aside
- Peel and chop the sweet potato the size into uniform pieces about the size of cherry tomato, drizzle in olive oil, 1/4 tsp of salt and toss evenly
- Layer the sweet potato on the bottom of your roasting pan (I used my griddle) or use the Keto friendly vegetables listed above
- Peel the baby carrots or peel and chop the large carrots the same size as the sweet potato
- Place theΒ carrots, radish, onion, garlic in a small bowl and drizzle with olive oil, 1/2 tsp salt and pepper and toss evenly
- Place the chicken on top of the sweet potato skin side up for pieces and breast side up for whole
- Then add the carrots, radish, onion, garlic and thyme around the chicken as pictured
- Sprinkle extra salt and pepper over the skin
- Roast for 30 minutes, if the skin isn’t golden brown or crispy, turn on the top element (grill) and brown for about 3-5 minutes (check at 3 minutes)
- Serve with steamed veggies and a crispy green salad, don’t forget to pour the tasty pan juices over the chicken!
- You can also check out my other simple roast chicken recipeΒ hereΒ with paprika.
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| One Pan Roast Chicken Pieces |
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| One Pan Roast Chicken |
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Hope you enjoy!
May xx
Love, create, explore and inspire <3
One Pan Roast Chicken (Paleo, AIP, GAPS, Keto)
Prep time
Cook time
Total time
: May Ly
Serves: 4
Ingredients
- 800 grams of chicken pieces (bone in and skin on) or 1-2 young chickens weighing about 800 - 1000 grams in total
- 250 grams sweet potato, peeled and cut into small uniform pieces
- 1 small bunch of baby carrots or 2 medium carrots peeled and cut into small uniform pieces
- Small handful of radish
- 1 small brown or spanish onion, peeled and quartered
- Keto Friendly Option use - cabbage, kale, cauliflower, zucchini, brussel sprouts, broccoli (and make a fresh salad on the side with any leafy greens, the darker green the better, add cucumbers, avocado, extra virgin olive oil and fresh herbs, avoid any of the root vegetables)
- 5 sprigs of thyme
- 1 bulb of garlic, halved whole with skin on
- Good quality sea salt
- Pepper
- Extra virgin olive oil
Instructions
- Preheat the oven to 180 C (356 F)
- Rub ½ tsp salt and ½ tsp pepper into the chicken
- Drizzle and rub 2 tbsp olive oil over the chicken
- If using a whole young chicken (or 2) stuff the chicken with 1 quarter of an onion, 2 cloves of garlic and 1 sprig of thyme
- Set the chicken aside
- Peel and chop the sweet potato the size into uniform pieces about the size of cherry tomato, drizzle in olive oil, ¼ tsp of salt and toss evenly
- Layer the sweet potato on the bottom of your roasting pan (I used my griddle) or use the Keto friendly vegetables listed above
- Peel the baby carrots or peel and chop the large carrots the same size as the sweet potato
- Place theΒ carrots, radish, onion, garlic in a small bowl and drizzle with olive oil, ½ tsp salt and pepper and toss evenly
- Place the chicken on top of the sweet potato skin side up for pieces and breast side up for whole
- Then add the carrots, radish, onion, garlic and thyme around the chicken as pictured
- Sprinkle extra salt and pepper over the skin
- Roast for 30 minutes, if the skin isn't golden brown or crispy, turn on the top element (grill) and brown for about 3-5 minutes (check at 3 minutes)
- Serve with steamed veggies and a crispy green salad, don't forget to pour the tasty pan juices over the chicken!
