Whole Roasted Chicken Dinner

This classic one-pan style meal is grounding, deeply nourishing, and ideal for a detox reset. Juicy herb-roasted chicken pairs beautifully with brown rice, caramelized fennel, sweet beets, and garlicky greens. Make extra for leftovers and to add to lunches.

Serves 4 + leftover chicken remaining

Chicken

• 1 whole organic chicken (4–5 lb)
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 lemon, halved
• 6 garlic cloves
• 3 sprigs rosemary
• 6 sprigs thyme

Vegetables (option to swap fennel and beets for other roasting veggies like sweet potato, brussel sprouts, carrots, parsnips)

• 2 fennel bulbs, sliced
• 4 medium beets, cubed
• 1 bunch chard or beet greens, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Pinch sea salt

Brown Rice

• 1½ cups brown rice, millet or quinoa
• 3 cups water
• Pinch salt

Lemon Herb Pan Sauce

• ¼ cup chicken juices from pan
• 2 tbsp olive oil
• Juice of ½ lemon
• 2 tbsp chopped parsley
• 1 tsp Dijon (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rub chicken with olive oil, salt, and pepper. Stuff cavity with lemon, garlic, rosemary, and thyme.
3. Place chicken in roasting pan and roast 75–90 minutes, until juices run clear. Rest 10 minutes before carving.
4. Toss fennel and beets with olive oil and salt. Roast on a separate tray for 35–40 minutes, stirring once.
5. Cook brown rice with water and salt until tender.
6. Sauté greens with garlic in olive oil for 3–4 minutes.
7. Whisk pan sauce ingredients together.
8. Serve chicken with rice, roasted vegetables, greens, and spoon over sauce generously