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  • 4 to 5 lb. whole roasting chicken, cleaned
  • kosher salt
  • 1 lemon with juice and zest
  • 4 to 5 TBLS African spice blend, plus more for vegetables
  • 4 to 5 cloves garlic
  • 1 bag baby rainbow carrots
  • 1 large zucchini
  • 1 large yellow squash
  • 1/2 head cabbage
  • 2 to 3 TBLS olive oil
  • 1 C brown rice or couscous, prepared

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If you have not had a chance yet to read my story about how I have been dealing with toxic mold poisoning since the end of June, please do. After a strict detox protocol over the last week, I had a visit with my Primary Care. She suggested that in addition to everything I am doing to get this devil out of my body, I should start back to my intermittent fasting program. For me, I typically follow a 18/6 or 20/4 fasting regimen. Also, in the hours in which I will be eating, to keep it as clean as possible. Of course, I am taking this as an opportunity to provide all of you with some super healthy recipes. This Roasted Chicken and Vegetables is a perfect addition.

Strolling through Instagram one day, I came across this post from The Lemon Apron. It was a fabulous Berberè Chicken. Admittedly, after reading her recipe, I appreciated her technique in producing a juicy whole chicken with an amazing skin.


Follow this recipe and I can assure you, the chicken will be super tender and juicy on the inside with the most amazing crispy skin and incredible flavor. A friend of mine created this fabulous African spice blend. She currently is out of stock, but will hopefully be restocking soon. After searching the internet, I found a few recipes that you can make at home. Berberè is a hot East African spice blend and will work very well if you enjoy heat and spice. Click here for more options, or use your favorite blend of spices.

roasted whole chicken with roasted vegetables in a clear glass baking dish


Although this recipe is relatively easy to prepare, it’s just a bit time consuming. If you plan ahead, you can season the chicken and allow it to rest in the fridge overnight. Optionally, you can season and allow to sit on the counter for about two hours.

Rinse the chicken, inside and out. Pat dry with paper towels. Salt the chicken all over, including the inside. Zest the lemon into the spice blend. Cover the entire chicken on the outside with the spice mixture. There is no need to spread butter, or even oil on the chicken prior to applying the spices. Cut the lemon in half and place inside the chicken. Feel free to add a touch of spice to the inside as well.

When you are ready to roast, preheat the oven to 425 degrees. Allow the oven to heat up for at least an hour at this temperature. Place chicken and allow to roast for at least one hour and fifteen minutes to one hour and a half. If you find that during roasting, parts of the skin are browning too much, just place a piece of foil on those areas. About halfway through the roasting process, I added the whole garlic cloves to the pan.


Additionally, about halfway into roasting the chicken, place the vegetables on a sheet pan. Leave the baby carrots whole. Cut the zucchini and yellow squash in half then in chunks. Same with the cabbage. Cover with a touch of olive oil. Season with a bit of the spice blend and kosher salt. Mix well to coat everything. Place in oven next to the chicken. I do not recommend roasting the vegetables in the same pan. The juices from the chicken will only “cook” the vegetables and not allow them to roast and brown.

a pan of roasted root vegetables


To ensure that the chicken is cooked, you will need to check the internal temperature at it’s thickest part. The meat thermometer should read 165 degrees. Once the chicken is fully cooked, remove from oven and allow to rest for about ten minutes prior to slicing. Serve the Roasted Chicken and Vegetables with prepared brown rice or couscous. ENJOY!

Use leftovers for an amazing Chicken Soup, Chicken Salad, Loaded Chicken Nachos, or even Chicken Tacos. Since adding this recipe, I have a few other super healthy meal options. Be sure to check out my Tuna Tartare Avocado Boats, Baked Corvina with Tomatoes, and Asian Kale Salad. Check back here often, as I will be adding more healthy and delicious recipes throughout the next month or so.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest!

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