Roast Chicken and Veggies prep time 15 minutes: cook time 1.5 hours
This is one of my favorite easy recipes. It takes about 15 minutes to prepare, it’s free of common allergens, and super delicious. The roasted vegetables cook in the chicken juices and melt in your mouth.
1 Whole Organic Chicken
1 lb orange vegetable (sweet potato, carrots, etc)
1 or 2 onions
1 or 2 lbs of brussel sprouts
1 fennel bulb
Spices and fresh garlic cloves
Brine the chicken a few hours prior to preparation by submerging chicken in a bath of salt water. This makes the chicken take on moisture and enhances the taste. It also brings the chicken to room temperature so when you put it in the oven, it doesn’t have to raise from refrigerator temperature to start cooking.
Pre-heat oven to 375 degrees. Roughly chop veggies and spread evenly on the bottom of roasting pan or baking dish. You don’t have to chop the brussel sprouts. You could even add some whole garlic cloves with the veggies. Place the brined chicken on top of the veggies. Insert garlic cloves between the skin and meat of the bird. Add any fresh or dried spices to the top along with salt and pepper. You can leave the bird uncovered if you like a crispier skin, or cover with a lid. Place in the oven for about an hour to an hour and a half depending on the size of the bird. Cook until internal temperature reaches about 165 degrees. Serve immediately. Use left over chicken in a casserole later in the week and reserve the chicken bones in the freezer for making bone broth. Enjoy!