roasted chicken with carrots and potatoes {whole30 & paleo}

IMG_8941About a month ago I roasted a chicken for the first time – before that I always threw the whole chicken in the slow cooker all day long. Roasting it just creates a different taste – the skin gets crispy and the veggies almost caramelize in this recipe. It’s all just so delicious and super easy.

I don’t have exact measurements, because I just made how much I thought would fit in the dish and how much we’d eat. I don’t have a roasting pan, so I had to use a glass casserole dish. I need to get a roasting pan so that I can fit more veggies in there because they are so good, especially the carrots. Yum! I hope you enjoy it and if you have chicken left over, it’s perfect for soups or chicken tacos.

1 whole chicken
ghee
1 lemon, cut in half
4-5 carrots, cut into 2″ pieces
3-4 potatoes, cut into small pieces
1 onion, chopped in large pieces
olive oil
salt, pepper & seasoning

Preheat oven to 425*. Rinse and blot the chicken dry with a paper towel – be sure to remove all of the insides from the bird (you can decide what to do with those, some people use them…I don’t). Squeeze the lemon halves and put them inside the chicken. Tie the legs shut (truth be told, I didn’t do this either time and it worked out fine). Rub some melted ghee (or grass-fed butter if you’re not doing Whole30) on the outside of the chicken. Put the carrots, potatoes and onion in a bowl and drizzle with a little bit of olive oil. Also grease the bottom of the roasting pan with some olive oil, then put in the chicken, surrounded by the veggies. Season everything with salt, pepper and any other seasonings you’d like. I used a sweet all-purpose herb mix from Penzeys Spices called Parisien Bonnes Herbes (chives, dill weed, basil, french tarragon, chervil and white pepper). Put it in the preheated oven for about an hour and a half. If everything looks dry, you can add a little bit of chicken broth or water to the pan and then baste it every 20 minutes or so.┬áStir the veggies occasionally so that the tops wouldn’t get burned. The chicken is done when a meat thermometer measures 165*. The juices should run clear when you cut between the leg and thigh.

When you get done picking the bird clean because it’s so yummy, save the bones and any extra meat you can’t get off and make some bone broth. You’ll need it for tomorrow’s recipe.

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