My kids have been eating chicken breasts for a long time. I knew I had COMPLETELY failed as a mother when we went to my sister-in-law’s house for dinner one night. Aunt Jamie placed a drumstick on my three year old’s plate and he said, “Mom, I wanted chicken!”
Buying the whole chicken seemed way too intimidating to me, and I THOUGHT it would be way too much work with preparing, roasting, and cutting it all up afterward. For whatever reason, Thanksgiving dinner prep came to mind, and I would shudder. Looking back now I laugh, because I couldn’t have been more wrong.
Roasting a whole chicken is not only easy, but more affordable and provides leftovers for several meals! The possibilities are endless! I make a whole chicken about once a week now and my boys LOVE eating “dinosaur bones” for dinner. I also feel just a little bit like Martha Stewart by the time my cute little chickens come out of the oven.
The products and information listed in this post are to the best of our knowledge. We share with our readers what has been successful for us in our own lives. Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.
This post contains affiliate links. If you purchase something from these links, we could earn a small commission that helps support our blog. This will be at no additional cost to you.
I like to buy the two-pack of chickens, which costs about $12.00 at Sam’s Club. The recipe you see below has ingredients for one chicken, but I always double because I love the left overs!
The rest of the ingredients are items that I keep in my house regularly: lemon, onion, garlic, fresh herbs of your choosing, a few spices, and I even throw some potatoes in the oven to roast with the chicken.
First I preheat my oven to 425 degrees and rinse and pat dry the chickens. Next, I stuff the little guys with a half a lemon, a half an onion, a few cloves of garlic and fresh herbs. After they’re stuffed, I like to coat my chicken in bacon fat if I’ve got it, but you can also use coconut oil, olive oil, or even ghee. My 4-year-old loves to “paint” the oil on the chicken. I rub the spices on, cut up some potatoes and the chicken is ready for roasting! I don’t have a roasting pan, but I make do with my stove to oven skillet! 90 minutes later the chickens are ready! You can find a printable version of this recipe at the bottom of the page.
If you liked this Whole30 dinner, you might also want to check out Stay Fit Mom’s Chicken Stir Fry with Spicy Mayo Dressing
and Stay Fit Mom’s Easy Paleo Meatloaf.
We love seeing Stay Fit Mom’s Recipes on Instagram. Show us your dinner by tagging us in your post!
- Whole Chicken
- 1/2 Onion
- 3 Garlic Cloves
- 1/2 Lemon
- Fresh Herbs of your choosing
- 6 Russet Potatoes
- 1/4 cup Bacon Fat (or another fat, like olive oil)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- Preheat oven to 425 degrees.
- Rinse and pat dry chicken.
- Stuff chicken with onion, garlic, lemon and fresh herbs of your choosing.
- Quarter potatoes and place around the chicken in the pan.
- Coat chicken in bacon fat.
- Rub remaining spices on the chicken and potatoes.
- Roast in oven for 90 minutes.