Whole30, Whole Chicken

No ratings yet

This post may contain affiliate links. Please see our disclosure policy for more details.

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.

I made a whole chicken about once a week during whole30. Lots of leftovers and VERY affordable!I made a whole chicken about once a week during whole30. Lots of leftovers and VERY affordable!

This post contains affiliate links.  If you purchase something from these links, we could earn a small commission.  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.

I made a whole chicken about once a week during whole30. Lots of leftovers and VERY affordable!

You can pair your chicken with Stay Fit Mom’s Cauliflower Rice or even these delicious Balsamic Brussel Sprouts form Kosher On A Budget, and dinner is served!

Follow us on Pinterest for more great recipe suggestions!  We love seeing Stay Fit Mom recipes in your kitchen!  Post your meals to Instagram and be sure to tag @stayfitmom_Krista and @stayfitmom_Tracy!

 If you liked this Whole30 dinner, you might also want to check out Stay Fit Mom’s Chicken Stir Fry with Spicy Mayo Dressing

Simple Healthy Dinner and Whole30 compliant

 and Stay Fit Mom’s Easy Paleo Meatloaf.

Easy Paleo Meatloaf for a weeknight meal

We love seeing Stay Fit Mom’s Recipes on Instagram.  Show us your dinner by tagging us in your post!

Get the Stay Fit Mom Cookbooks!

Macros included for all recipes and pre loaded in the apps for easy macro tracking!

Digital and hardcopies available!

I made a whole chicken about once a week during whole30. Lots of leftovers and VERY affordable!
No ratings yet

Whole30, Whole Chicken

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

Ingredients 

  • 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

Instructions 

  • 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.
Like this recipe? Rate and comment below!

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. I made this the other day, I was a little nervous but it turned out great I just threw in the crockpot lined with carrots!