A hearty and flavorful paleo roasted chicken dinner doesn’t get much simpler than this…
Slide this one-pan meal into your oven and in about 40 minutes or less you’ve got hot and juicy chicken breasts along with a wholesome side of tender carrots and sweet potatoes ready to scoop up and enjoy.
This paleo recipe is designed to get healthy food on the table fast – without wasting your time with a lot of fussy prep work.
Chop up a few veggies and fresh herbs, mix up the simple seasonings, throw everything in the same pan, and you’ve got yourself a hot and nutritious meal.
I chose skin-on, bone-in breasts with rib meat for this recipe – but if you prefer dark meat, you can easily sub with bone-in chicken thighs.
I also went with my favorite veggies for this one, but you can select different root vegetables if you like. Good seasonal choices could include beets, celery root, rutabagas, or turnips – just be sure and peel and slice them into pieces before roasting.
And just one cooking tip: If the chicken roasts too quickly, loosely tent the pieces with aluminum foil until the thickest parts reach the proper internal temperature (for white meat, 160º F; for dark meat, 175º F.)
Give this easy paleo recipe a try sometime. It’s a really good one when you’re craving something hot, hearty and simple after a long day that comes together fast and makes cleanup a breeze.
Enjoy!
Ingredients
- 6 carrots, peeled and halved
- 1 sweet potato, peeled and cut into wedges
- 2 shallots, sliced thin
- 1 clove of garlic, minced
- 1/2 lemon, juiced (about 2 tablespoons)
- 1/2 lemon, sliced
- 2 Tbsp olive oil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 2 ounces of cooked and chopped pancetta
- Salt and pepper to taste
- 2 large skin-on, bone-in chicken breasts with rib meat (or substitute with thighs)
- 1 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp salt
- Pepper, to taste
- Olive oil, drizzle over
Instructions
- Preheat oven to 400º F
- In a large bowl, toss together carrots, potatoes, shallots, and garlic with the lemon juice and 2 tablespoons of olive oil. Sprinkle veggies with salt, plus ground pepper as desired.
- In a small bowl, mix together the chicken's dry seasonings: thyme, rosemary, paprika, and add ground pepper to taste. Rinse chicken breasts, pat dry, then generously sprinkle seasoning mix over both sides. Drizzle chicken with olive oil.
- Place seasoned chicken on a baking pan, then nestle seasoned veggies around the chicken.
- Scatter pancetta over the veggies, and randomly place lemon slices over veggies.
- Roast in center of oven uncovered* about 35-40 minutes until golden brown. Chicken is done when the internal temperature of the thickest pieces register 160º F (175ºF for dark meat) with an instant-read thermometer. *If chicken starts to brown too quickly, loosely tent with aluminum foil until done.
- Allow chicken to rest about 5-10 minutes before serving.
