One Pan Roast Chicken (Paleo, AIP, GAPS, Keto)
Prep time
Cook time
Total time
Serves: 4
  • 800 grams of chicken pieces (bone in and skin on) or 1-2 young chickens weighing about 800 - 1000 grams in total
  • 250 grams sweet potato, peeled and cut into small uniform pieces
  • 1 small bunch of baby carrots or 2 medium carrots peeled and cut into small uniform pieces
  • Small handful of radish
  • 1 small brown or spanish onion, peeled and quartered
  • Keto Friendly Option use - cabbage, kale, cauliflower, zucchini, brussel sprouts, broccoli (and make a fresh salad on the side with any leafy greens, the darker green the better, add cucumbers, avocado, extra virgin olive oil and fresh herbs, avoid any of the root vegetables)
  • 5 sprigs of thyme
  • 1 bulb of garlic, halved whole with skin on
  • Good quality sea salt
  • Pepper
  • Extra virgin olive oil
  1. Preheat the oven to 180 C (356 F)
  2. Rub ½ tsp salt and ½ tsp pepper into the chicken
  3. Drizzle and rub 2 tbsp olive oil over the chicken
  4. If using a whole young chicken (or 2) stuff the chicken with 1 quarter of an onion, 2 cloves of garlic and 1 sprig of thyme
  5. Set the chicken aside
  6. Peel and chop the sweet potato the size into uniform pieces about the size of cherry tomato, drizzle in olive oil, ¼ tsp of salt and toss evenly
  7. Layer the sweet potato on the bottom of your roasting pan (I used my griddle) or use the Keto friendly vegetables listed above
  8. Peel the baby carrots or peel and chop the large carrots the same size as the sweet potato
  9. Place the carrots, radish, onion, garlic in a small bowl and drizzle with olive oil, ½ tsp salt and pepper and toss evenly
  10. Place the chicken on top of the sweet potato skin side up for pieces and breast side up for whole
  11. Then add the carrots, radish, onion, garlic and thyme around the chicken as pictured
  12. Sprinkle extra salt and pepper over the skin
  13. Roast for 30 minutes, if the skin isn't golden brown or crispy, turn on the top element (grill) and brown for about 3-5 minutes (check at 3 minutes)
  14. Serve with steamed veggies and a crispy green salad, don't forget to pour the tasty pan juices over the chicken!
Recipe by Intuitive Food Design at