This recipe is
*Grain Free *Lactose Free *No Sugar Added
and
100% Delicious
Roasted chicken and vegetables is not only an easy meal to prepare, but it is also beautiful making it wonderful for entertaining or for a fuss free week night meal.
Servings: 2-4
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
1 Organic Whole Chicken
1 Tbsp Organic Butter
1 Organic Lemon, quartered
1tsp Organic Dried Thyme
2 tsp Organic Dried Rosemary
1/4 Organic White Onion, sliced
4 cloves Organic Garlic
Sea Salt as desired
Organic Black Pepper as desired
3/4 head Organic Green Cabbage
1/4 head Organic Cauliflower
12 Organic Carrots
In a mixing bowl, blend butter,minced garlic, thyme, rosemary, salt and pepper.
On the breast side of the chicken, pull the skin up and away from the breast to smear the breast with the compound butter.
Rub chicken with remaining butter and season generously with salt and pepper all over the chicken.
Insert onion, halved lemon, whole peeled garlic cloves, thyme and rosemary into chicken cavity.
Place chicken in roasting pan.
Cut carrots, cauliflower and cabbage into bite sized chunks. Place vegetables on baking sheet and drizzle olive oil on top along with addtional salt, pepper, thyme and rosemary.
Place roasting pan in oven and bake at 425 for about an 1 hour. Make sure chicken has reached 165 degrees when a meat thermometer is inserted into the thickest part of the breast. Make sure the juices run clear when you cut into the chicken. If after an hour the chicken is not fully cook, try cooking it longer and check the temperature every 15 minutes.
When chicken is cooked, let rest for 10-15 minutes before carving.
If making Roasted Chicken and Vegetable Soup set aside 1/3 of the vegetables before serving. Save all bones and any juices left in the pan after cooking.
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