A whole cut-up chicken roasted over a bed of parsnips, carrots, and turnips lets the fat from the skin drip down and flavor everything underneath it. This is the kind of dinner that fills the kitchen with smell before it fills the table. Roasting chicken over root vegetables is a trick we use again in Turmeric Roasted Chicken with Root Vegetables.
Ingredients
- 1 whole chicken (about 3.5 lb), cut into 8 pieces
- 3 tbsp olive oil, divided
- 2 tsp fine sea salt, divided
- 1 tsp dried thyme
- 2 parsnips, cut into chunks
- 2 carrots, cut into chunks
- 2 turnips, cut into chunks
Instructions
- Preheat oven to 425°F (220°C).
- Toss parsnips, carrots, and turnips with 2 tbsp olive oil and half the salt. Spread in a large roasting pan.
- Rub chicken pieces with remaining olive oil, remaining salt, and thyme.
- Arrange chicken pieces on top of the vegetables, skin-side up.
- Roast for 35-40 minutes, until chicken reaches 165°F (74°C) internally and skin is golden, and vegetables are tender.
Nutrition Facts (per serving)
| Calories | 470 |
| Total fat | 29g |
| Total carbohydrates | 16g |
| Dietary fiber | 4g |
| Protein | 38g |
| Sodium | 640mg |
Why This Is Good for Your Gut
Roasting chicken bone-in and skin-on renders collagen and fat that keep the meat moist and support gut lining repair through glycine. Parsnips and turnips contribute fiber and vitamin C variety beyond the usual carrot-and-potato combination, all cooked without a trace of added sugar to stay fully within Whole30 rules.
Save the pan drippings. Spooned over the finished plate, they carry more flavor than any sauce you'd add separately. For more on how a reset like Whole30 affects the gut, see Whole30 and Your Gut: What Has Been Studied.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
