Easy Herbed Roast Chicken with Root Veggies

A hearty and flavorful paleo roasted chicken dinner doesn’t get much simpler than this…

whole30 compliant recipe markSlide 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.


Easy Herbed Roast Chicken with Root Veggies

Yield: 2 Servings

Easy Herbed Roast Chicken with Root Veggies


  • 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
  • Chicken
  • 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


  1. Preheat oven to 400º F
  2. 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.
  3. 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.
  4. Place seasoned chicken on a baking pan, then nestle seasoned veggies around the chicken.
  5. Scatter pancetta over the veggies, and randomly place lemon slices over veggies.
  6. 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.
  7. Allow chicken to rest about 5-10 minutes before serving.

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