Recipe – Roast Chicken and Root Vegetables

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Roast Chicken

My family typically has roast chicken once a week. It’s easy to cook, requires little preparation and always tastes great. Paired with roasted vegetables, this meal is filling and comforting. It also meets the dietary recommendations for the RepairVite™ and ClearVite™ diets.cooked whole chicken close up

Prep Time: 10 minutes

Cook Time: 20 minutes per pound

Rest Time: 20 minutes


1 organic roasting chicken (3-5 lbs.)

olive oil

sea salt

Herbs de Provence (optional)

  1. Preheat oven to 400 degrees Fahrenheit
  2. Wash whole chicken in cold water and pat dry (remove neck and giblets, if included, from cavity of chicken. We use them to make gravy.)
  3. Salt outside and inside of chicken
  4. Rub olive oil on chicken
  5. Sprinkle Herbs de Provence on outside of chicken (optional)
  6. Place chicken on rack in a roasting pan and put in oven for 20 minutes per pound
  7. Remove chicken from oven after cooking for appropriate amount of time
  8. Stick a meat thermometer in thickest part of the thigh without touching the bone. The thermometer should read at 165 degrees. If not, put the chicken back in the oven until the internal temperature of the meat reaches 165 degrees.
  9. When out of the oven let the chicken rest for 20 minutes.
  10. Slice and serve
  11. We have found that organic chickens, while more expensive than regular chickens, taste better and are free of hormones and antibiotics. If you do not have a roasting pan with a rack you can roast a chicken in a pan without a rack. Make sure that you let the chicken rest for 20 minutes as the meat needs to reabsorb the juices as is rests.

Roasted Root Vegetables

This recipe meets the dietary recommendations for the RepairVite™ and ClearVite™ diets.

Prep Time: 10-20 minutes

Cook Time: 45-60 minutes


Root Vegetables (include any or all of sweet potatoes, squash, turnips, beets, carrots, parsnips, celery root and/or rutabaga)

olive oil

sea salt

  1. Preheat oven to 400 degrees Fahrenheit
  2. Peel vegetables
  3. Cut vegetables into a uniform size (such as 1 ½”)
  4. Spread vegetables out on one or two sheet pans so that the vegetables are not touching each other.
  5. Drizzle vegetables with olive oil, sprinkle with salt, and use your hands to coat all of the vegetables with the oil and salt.
  6. Put pan(s) into 400 degree oven for 45 to 60 minutes. Vegetables are done when a knife tip slides easily through them.

Try a variety of different vegetables of various colors in this dish. You may want to roast the beets on a separate pan since their color can bleed onto the other vegetables. If you are cooking root vegetables with the roast chicken recipe, put them in the oven 30-45 minutes after the chicken goes in since the chicken needs to rest for 20 minutes after it comes out of the oven. Enjoy!



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