Herb Roasted Chicken and Vegetables | paleo & gluten free recipe

Herb Roasted Chicken and Vegetables | paleo & gluten free recipe

Herb Roasted Chicken and Vegetables | paleo & gluten free recipe

This time of year I am always looking for simple meal solutions. Full meals that can be tossed in the oven that really don’t require much fuss. We eat a lot of chicken and vegetables so anything to change things up a bit is always a huge plus.

Roasting a whole chicken is a simple and economical way to prepare a classic, complete meal in just a few steps. I tend to forget about buying a whole bird unless its holidays though tossing one in the oven during the week really does not have to be a complicated affair.

Herb Roasted Chicken and Vegetables | paleo & gluten free #recipe #reynoldskitchens
If you follow along on instagram you may have already seen a preview of this Herb Roasted Chicken and Vegetables I prepared this weekend. It was one of those ‘toss in the oven and forget about it’ type of meals requiring just a little bit of time to chop the vegetables. I tossed everything right into a Reynolds Oven Bag. The bags trap in moisture during the cooking process which produced a flavorful and juicy chicken with amazing texture – more succulent than just roasting alone which was a nice change of pace. Plus clean up was a cinch.

How to Roast a Chicken in the Oven
For some additional flavor the chicken was seasoned with a few fresh herbs from our herb garden along with some dried herbs as well. Thyme, rosemary and sage go particularly well with chicken along with some freshly squeezed lemon juice, a little olive oil and some sprinkled paprika.

Oven Roasted Autumn Vegetables
I used some in-season veggies from our local roadside farmer’s stand – though I think you really can’t go wrong with any combination.

Paleo Roasted Vegetables
Cauliflower, sweet potatoes, red onions, parsnips, carrots, butternut squash, fresh garlic and apples.

Reynolds Oven Bags Roasting Vegetables
I popped the chopped vegetables in a separate oven bag. We like our vegetables to be a little firmer so they didn’t need to cook quite as long as the chicken.

Autumn Roasted Vegetables in a Bag
Cooking the vegetables in the oven bag not only gave them a tender, steamed texture but contained the oven roasted flavor we love.

Oven Roasted Chicken in a Bag

5.0 from 1 reviews
Herb Roasted Chicken - paleo & gluten free recipe
 
Author:
Ingredients
  • Reynolds Oven Bag
  • 1 Tablespoon of Coconut Flour or Almond Meal
  • Whole Chicken Roaster
  • 1 Onion, quartered
  • ⅛ Cup of Lemon Juice
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon of Thyme (or 1 tablespoon of fresh thyme)
  • 1 Teaspoon of Rosemary (or 1 tablespoon of fresh rosemary)
  • ½ Teaspoon of Sage (or 1½ teaspoons of fresh sage)
  • Sea Salt & Freshly Ground Pepper to taste
  • Paprika
Instructions
  1. Preheat oven to 350°.
  2. Remove the giblets from the chicken and rinse thoroughly. Pat dry with a paper towel.
  3. Open the oven bag, lay it in a roasting dish and sprinkle the coconut flour inside the bag, on the bottom.
  4. Place the chicken inside the bag along with the quartered onion.
  5. Whisk the lemon juice, olive oil, thyme, rosemary & sage together in a small bowl.
  6. Brush the marinade onto the chicken then sprinkle with salt, pepper and paprika.
  7. Seal the bag with the Reynolds tie. Cut six ½ slits in the top of the bag to allow the steam to escape. Tuck the ends of the bag in the pan.
  8. Place the pan in the oven and bake 1 to 1¼ hours for a 3½ to 4 pound chicken or 1¼ to 1½ hours for a 4 to 7 pound chicken. The internal temperature should read 180° with a meat thermometer.
  9. Carefully cut open the top of the bag and allow the chicken to rest for 10-15 minutes.

Oven Roasted Chicken and Vegetables Paleo #recipe

5.0 from 1 reviews
Oven Roasted Vegetables | paleo & gluten free recipe
 
Author:
Ingredients
  • ½ Head of Cauliflower
  • 1 Sweet Potato, peeled
  • 2 Red Onions, peeled
  • 2 Parsnips, peeled
  • 3 Carrots, peeled
  • ½ Butternut Squash, peeled and seeded
  • 6-8 Whole Garlic Cloves
  • 1 Gala Apple, peeled and cored
  • Reynolds Oven Bag
  • 1 Teaspoon of Coconut Flour or Almond Meal
  • 1 Tablespoon of Olive Oil
  • Sea Salt and Fresh Ground Pepper to taste
  • Fresh Thyme
Instructions
  1. Preheat oven to 350°.
  2. Break the cauliflower into small florets. Cut the remaining vegetables and apple into ½ inch chunks and slice the garlic cloves.
  3. Open the oven bag and sprinkle the coconut flour inside.
  4. Toss all of the cut vegetables into the bag, along with the cut apple and garlic.
  5. Add the olive oil and season with salt and pepper.
  6. Seal the bag with the Reynolds tie and gently toss the bag to coat the vegetables.
  7. Place the bag into a baking dish. Cut six ½ slits in the top of the bag to allow the steam to escape. Tuck the ends of the bag in the pan.
  8. Bake for 40 minutes.
  9. Remove from the oven and carefully cut open the top of the bag. Place back into the oven and roast for an additional 10 minutes.
  10. Sprinkle with fresh thyme prior to serving.

Paleo Oven Roasted Chicken and Vegetables #recipe
An easy solution for a delicious meal with very little clean up.

Paleo Roasted Chicken #recipe

Italian Sausage in a Bag RecipeReynolds Oven Bags are an easy way to prepare simple meals with minimal clean up – easy as 1-2-3…
Italian Sausage from the Reynolds Kitchen
1. Prep Oven Bag according to directions on the box. 2. Fill oven bag with your favorite type of sausage and roughly chopped peppers and onions. 3.Cook until sausage is well done and vegetables are fork-tender.

Herb Roasted Chicken and Vegetables Paleo and Gluten Free #recipeI was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Comments

  1. What a gorgeous recipe! I always have baking bags in my pantry but rarely use them. You’ve given me inspiration.

        

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