Roasted Chicken with Roasted Broccoli and Beets

roasted chicken and broccoli

Mmm, mm, mm. There is not much better than the smell of a chicken roasting in your oven; roasted broccoli can’t be beat either, in my book. I purchased a whole bunch of chickens from a farm a little north of us last summer and we are STILL working on eating them. I like to cook them periodically so I have bones ready for my bone broth. I just get most of the meat off of the chicken, throw the bones in a bag and toss it in my freezer for when I’m ready. Now we also have a ton of beets because of my husband’s aunt – she gave us some great, huge ones that I cooked up in a big batch, cut up and then froze for nights when we want a little savory beet in our life.


Roasted Chicken Ingredients:

whole chicken, rinsed

2 tbsp. butter or coconut oil

1 tbsp. paprika

Broccoli Ingredients:

___ cups broccoli (depending on how many are eating – I usually do 3-4 cups for both of us as it cooks down so much when roasted)

2 tbsp. butter or coconut oil

2 cloves garlic, minced




Heat your oven to 400F.

Cut the broccoli into manageable chunks. Melt the coconut oil in a large bowl and add the salt, garlic, and broccoli pieces. Mix it well so that each piece is coated evenly. Spread the broccoli out in the bottom of a roasting pan.

After rinsing the chicken, flip it so that breast side is down. Use kitchen scissors to cut up both sides of the spine so that you fully remove the spine from the body. This way, you can open the bird up and you don’t have sloppy, smushy chicken on the bottom when you take it out of the oven. Call me crazy, I just prefer it that way. Open the bird so it’s laying open side-down and all meat is facing up (see picture above).

Melt the coconut oil or butter in a small bowl in the microwave. Add the garlic and paprika and mix with your hands. Spread the mixture on the skin of the chicken and beneath the skin to get to the meat (you may need to use a knife or scissors to get below the skin). Really rub it in there!

Lay the chicken on top of the broccoli. Place the pan in the oven and cook for 30 minutes. Then, lower the temperature to 350F and cook an additional 10 minutes per pound of the chicken. So, if it were a 4lb. bird it would cook for about 1 hour and 10 minutes. This is very subjective depending on your oven; be safe and cook it until a thermometer stuck into the meat (not touching the bone!) reaches 165F.

Remove from oven and move the chicken to a cutting board. Let the chicken rest for about 10 minutes before cutting. Scoop out the broccoli and all the delicious drippings that come with it. At this point, I added our previously cooked beets to warm up with the broccoli.



Roasted Beets

Preheat the oven to 400F. Clean the beets with a vegetable scrub brush. Cut off the tops and bottoms of the beets. Place in a pocket of aluminum foil with a drizzle of olive oil and salt. Close up the pocket and bake for about 1 hour, depending on the size of the beet (about grapefruit size, if larger or smaller, increase or decrease time). Ultimately, you should be able to stick a knife through the beet easily. Remove the package from oven and wait until they cool. Once cooled, use a paper towel to rub off the skins of the beets (you’ll be amazed how easy it is!). Cut into slices or chunks and serve hot, warm, or cold. They’re very accommodating to different tastes.


Plate up your chicken and veggies and enjoy!!


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