Roast Chicken with Carrots and Potatoes
Author: 
Recipe type: Dinner
 
Ingredients
  • 1 whole chicken
  • ¼ of onion (wedge)
  • 2 Garlic cloves
  • 1 Lemon slice
  • 1 sprig of each: thyme, oregano, parsley, rosemary
  • 2 tsp Kosher salt
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • ½ tsp freshly ground black pepper
  • 3 large carrots
  • 3 large potatoes
  • Coconut oil or olive oil
  • Salt and pepper for the vegetables
Instructions
  1. Preheat the oven to 400F
  2. Place chicken in a roasting pan and empty the organs and neck from the cavity.
  3. Combine spices, sprinkle a pinch inside the cavity.
  4. Stuff the onion, lemon, garlic and herbs inside the cavity.
  5. Drizzle oil over the body of the chicken and rub with hands to coat evenly.
  6. Sprinkle remaining spice mixture over body of the chicken.
  7. Set chicken in pan with legs sticking up and twist wings around so the tips point down.
  8. Peel carrots and slice in half length-wise, then quarter. Wash potatoes and slice into wedges. Drizzle with oil and season with salt and pepper. Place in a roasting pan.
  9. Place both pans in oven, after 10 minutes adjust the temperature to 375F.
  10. Bake for 45-60 minutes, or until chicken's internal temperature is 165F. Remove chicken from oven and let rest before slicing.
  11. Vegetables may need additional time int he oven to brown.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/family-style/roast-chicken/