whole30 roast chicken and potatoes
Prep time
Cook time
Total time
Serves: 4-6
  • 1 3-4 pound whole chicken
  • kosher salt and freshly-cracked pepper
  • 1.5 lbs potatoes, rinsed and halved
  • ⅓ cup ghee
  • 3 cups baby spinach, rinsed and dried on paper towels
  1. Preheat oven to 450 degrees. Pour the ghee into a large roasting pan big enough to fit the chicken and potatoes and let the ghee melt for about 5 minutes until the ghee is thoroughly melted and shimmering.
  2. Put the potatoes in a large stock pot with a tight-fitting lid and cover it with at least 1" water. Salt the water and bring the potatoes to a boil, cooking 5-7 minutes until the potatoes are just tender. Drain the potatoes and return them to the hot pot. Cover the pot with the lid and shake the pot vigorously to loosen up the skins and make the potatoes slightly fuzzy around the edges (these edges will become crisp and wonderful during roasting). Set the potatoes aside.
  3. Rinse the chicken under cold water, inside and out. Place the chicken on a large, clean cutting board and pat dry with paper towels, inside and out.
  4. Salt and pepper the cavity inside the chicken, then truss the bird (i.e., tuck the wings behind the back of the chicken and tie the legs together with kitchen twine, running a long piece of twine up and behind the back of the chicken and tying it together around the neck bone).
  5. Place the trussed chicken inside the large roasting pan. Add the potatoes slowly so that the potatoes surround the chicken. (Note: the chicken and the potatoes will sizzle in the ghee when you first put them in there, so do this step carefully, using tongs if necessary).
  6. Rain kosher salt over the bird and the potatoes, making sure to get a nice, even sprinkling of salt over the chicken.
  7. Place the chicken in the oven and roast for approximately 50 minutes. At 50 minutes, pull the chicken from the oven and toss the potatoes a bit, removing any potatoes that look a little too brown.
  8. Add spinach around chicken and toss gently to coat the spinach with the chicken juices and fat that has accumulated in the roasting pan. Return the pan to the oven and roast another 10-20 minutes until the internal temperature of the chicken measures 165 degrees when a thermometer is inserted in the thickest part.
  9. Remove the chicken and potatoes from the oven and let the chicken rest for approximately 10 minutes. Carve the chicken and serve, reserving leftover chicken for sandwiches, wraps or salads the next day.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/05/whole30-roast-chicken-and-potatoes.html