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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A baked chicken recipe featuring whole ingredients like sweet or purple potatoes, carrots, and a whole chicken. The dish is seasoned simply with olive oil, sea salt, black pepper, and garlic powder, creating a high-protein meal with healthy fats and complex carbohydrates. The chicken is basted with chicken bone broth during baking, ensuring tender and flavorful results.
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Preheat oven to 375°F.
Place the whole chicken in a baking dish and arrange the chopped vegetables around it.
Generously season the chicken and vegetables with sea salt, black pepper, garlic powder, and olive oil.
Pour chicken bone broth into the baking dish.
Bake for about 90 minutes, basting the chicken with stock from the pan 1-2 times during baking. Cook for 20-25 minutes per pound of chicken until the chicken is fully cooked and the vegetables are tender.
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Use high-quality olive oil for the best flavor.
Basting the chicken during baking helps keep it moist and enhances flavor.
You can substitute purple potatoes with sweet potatoes if preferred.
Can I use chicken thighs instead of a whole chicken?
Yes, you can use chicken thighs, but adjust the cooking time accordingly as they cook faster than a whole chicken.
What can I use instead of chicken bone broth?
You can substitute chicken bone broth with regular chicken stock or vegetable broth.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 165°F, and the juices run clear.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like zucchini, bell peppers, or parsnips for variety.
Do I need to cover the chicken while baking?
No, the chicken can be baked uncovered to allow the skin to crisp up.
