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Spicy Roast Chicken and Root Vegetables

How spicy this chicken is will depend on what brand of mustard you use. Please use a four pound chicken. If you use a bigger chicken you will need to add 15 minutes cooking time for every pound. Paleo/ Whole 30 compliant.

Course Main Course
Cuisine American
Keyword easy dinner recipe, Paleo recipes, Whole30 recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Linda Spiker

Ingredients

  • 1 - 4 pound chicken If you use a bigger chicken you will need to add cooking time
  • Sea salt
  • pepper
  • 2 medium sweet potatoes peeled and cut into 1/2" cubes
  • 1 Fennel bulb bottom cut off and thinly sliced
  • 3 small or one large parsnip, peeled, and cut into 1/2" cubes
  • 6 large shallots peeled and quartered

Veggie seasoning:

  • 1/4 cup extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp pepper
  • 1 Tablespoon spicy brown mustard

Chicken Glaze

  • ¼ cup fresh squeezed orange juice
  • 2 tablespoons olive oil
  • 1 tsp dried or fresh thyme
  • 1 Tablespoon spicy brown mustard
  • 4 Tablespoons butter clarified butter or ghee
  • pinch of sea salt pinch of pepper

Instructions

  1. If possible, remove bird from fridge an hour before prepping
  2. Preheat oven to 400 degrees and place oven rack in center of oven. If chicken starts to brown too much toward the end of cooking, tent with foil.
  3. Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
  4. Season entire chicken with sea salt and freshly ground pepper.
  5. Tuck wings behind back, and tie legs with cooking string or silicon bands. Set aside.
  6. Prep veggies and place in roaster. Combine ingredients for vegetable seasoning and whisk.
  7. Drizzle over veggies and toss. Separate vegetables a little to accommodate chicken.
  8. Place chicken in pan.
  9. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
  10. While chicken is cooking place all ingredients for glaze into a small sauce pan.
  11. Bring to a simmer, stirring. Allow to thicken slightly. Remove from heat.
  12. When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
  13. Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
  14. Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
  15. Once removed, allow chicken to 'rest' for ten minutes before carving.
  16. Helpful hint!
  17. If vegetables aren't quite browned enough, remove just the chicken to 'rest' and place the veggies back in the oven and set to broil. This will brown your vegetables to crispy perfection but keep an eye on it!
  18. Carve chicken, serve.