Paleo Roasted Chicken, Potatoes with Green Beans and Brussel Sprouts
Posted by Bernard
Potatoes, Beans, Olive Oil, Brussels Sprouts, Salt And Pepper, Cloves Garlic, Dried Rosemary, Chicken, Dried Thyme
A Grain-Free, Gluten-Free and Nut-Free Flour Made from the Whole Root of the Cassava Plant
A Grain-Free, Gluten-Free and Nut-Free Flour Made from the Whole Root of the Cassava Plant
Paleo Roasted Chicken, Potatoes with Green Beans and Brussel Sprouts Recipe
This Paleo Roasted Chicken, Potatoes with Green Beans and Brussel Sprouts recipe is a quick and easy meal that's perfect for a cozy dinner. The chicken is juicy and flavorful, and the vegetables are perfectly roasted. This recipe is both paleo and gluten-free.
Ingredients
- 1 pound baby potatoes
- 1 lb green beans, trimmed
- 3 tbsp olive oil
- 1 lb brussels sprouts, trimmed and halved
- Season with salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 whole chicken, approximately 4 lbs
- 1 teaspoon dried thyme
Time Needed
- Prep Time: 20 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour, 35 minutes
Instructions
- Preheat the oven to 400°F.
- Toss the potatoes, green beans, and Brussels sprouts with 2 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large mixing bowl.
- Place the vegetables on a large baking sheet and top with the chicken.
- Season the chicken with salt and pepper after rubbing it with the remaining tablespoon of olive oil.
- In a preheated oven, roast the chicken and vegetables for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the oven and set aside for 10-15 minutes before carving.
Paleo Accessories
Bob's Red Mill Paleo Baking Flour
Paleo Raw Walnut Butter With Cashews
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Paleo Salmon with Zuchinni and Spinach Recipe
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