AIP Friendly Honey Glazed Roast Chicken with Carrots
This is the kind of roast chicken that makes the whole house smell incredible — golden, lacquered skin giving way to juicy, herb-scented meat with sweet, tender carrots soaking up every drop of those pan drippings. The glaze is where the magic happens: coconut oil, honey, apple cider vinegar, fresh ginger, turmeric, and Ceylon cinnamon come together into something deeply fragrant and slightly caramelized without a single ingredient that conflicts with strict autoimmune elimination guidelines. No nightshades, no eggs, no grains, no seed-based spices — just clean, whole-food flavor built entirely from the ingredient list. The two-stage roasting method — starting hot at 425°F to get that gorgeous browning, then dropping to 375°F to finish gently — means you get crispy skin and perfectly cooked meat without drying anything out. Stuffing the cavity with fresh thyme, rosemary, and lemon halves adds another layer of aroma that infuses the meat from the inside as it roasts. Serves four, and the leftovers are just as good the next day pulled cold off the bone.
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 medium yellow onion, cut into wedges
- 6 cloves garlic, smashed
- 1 ½ tsp salt, divided
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, halved
For the glaze
- 2 tbsp coconut oil, melted
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the carrots and onion wedges with the olive oil and 1/2 tsp salt in a large roasting pan or oven-safe skillet, then spread them in an even layer across the bottom of the pan. Scatter the smashed garlic cloves over the vegetables.
- 2
Combine the melted coconut oil, honey, apple cider vinegar, grated ginger, turmeric, and Ceylon cinnamon in a small saucepan over low heat. Stir until the honey is fully dissolved and the glaze is smooth, about 1–2 minutes. Remove from heat.
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