Roasted Chicken and Veggies

Serves 4

You can substitute chicken thighs or bone-in breast halves.


2 Tbsp. coconut oil

4 organic chicken drumsticks (about 1 1/2 lbs)

2 lbs sweet potatoes, scrubbed and cut into 1″ PIECES

8 carrots (about 1/2 lb), cut into 2″ rounds

8 celery sticks, washed, cut into 1″ pieces

A few sprigs fresh thyme or rosemary

1 tsp. salt (or more to taste)

black pepper to taste

1/4 chopped herbs such as parsley or basil for garnish

Heat oven to 400 degrees. Drizzle bottom of large rimmed baking sheet with 1 Tbsp. coconut oil.

Wash chicken and pat dry. Leave skin on to lock in moisture (remove before eating). Add chicken to the pan along with the rest of the vegetables, thyme or rosemary, salt and pepper.

Roast, undisturbed until everything is starting to turn golden (20-25 minutes).

Sprinkle with the remaining 1/2 tsp salt and more pepper. Drizzle the remaining 1 Tbsp. melted coconut oil and toss again. Continue to roast, undisturbed until veggies are tender and chicken is done (it’s juices run clear), then add another 10 minutes.

Let the chicken cool enough to be able to remove the skin. Remove the thyme or rosemary, sprinkle with the parsley or basil and serve.

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