Roasted Chicken over Hearty Vegetables (a one-dish AIP dinner)

Roasted Chicken over Hearty Vegetables (a one-dish AIP dinner)

After I had our second son, a friend brought me this dinner, and it immediately became one of my very favorite meals. This recipe is a staple at our house, and I love that the whole meal is cooked in one dish – makes for an easy prep and easier cleanup! (Can I get an “Amen” from from all my frazzled AIP cooks?)

The other part? This dish has a gorgeous presentation and is always a hit with dinner guests. And I love a good AIP meal I can serve with pride!

TIP: I often interchange the white-fleshed yams and carrots for parsnips and orange-fleshed sweet potatoes. Either way is fine – I just always use one orange and one white vegetable.

Roasted Chicken over Hearty Vegetables
 
Prep time
Cook time
Total time
 
After I had our second son, a friend brought me this dinner and it immediately became one of my very favorite meals. I love that the whole meal is cooked in one dish - makes for an easy prep and easier cleanup! (Can I get an "Amen" from from all my frazzled AIP cooks?) The other part? This dish has a gorgeous presentation and is always a hit with dinner guests. And I love a good AIP meal I can serve with pride! TIP: I often interchange the white-fleshed yams and carrots for parsnips and orange-fleshed sweet potatoes. Either way is fine – I just always use one orange and one white vegetable.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 whole chicken, rinsed and patted dry
  • 1/2 head large green cabbage, cut into chunks
  • 2-3 large white-fleshed sweet potatoes, cut into 1" chunks
  • 5 carrots, cut into chunks
  • 1 large yellow onion, cut into 1" chunks
  • 1/2 bunch thyme
  • 1 head garlic, cut in half
  • 1 lemon, cut in half
  • Oil or fat of choice
  • salt and pepper (Caution: the strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
Directions
  1. Preheat oven to 425.
  2. Place all cut vegetables in bottom of 9x13 or larger casserole dish.
  3. Stuff garlic, lemon and thyme into cavity of chicken. Tie legs for presentation, or leave undone.
  4. Lay chicken on top of bed of vegetables, breast-side up.
  5. Rub olive oil onto skin of chicken. Season with salt and pepper to taste.
  6. Roast for 1 1/2 hours, or until meat thermometer reads 165.
  7. Let sit 10 minutes before carving.

 

 

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