Description
This easy roasted chicken recipe delivers crispy skin, juicy, tender and tasty meat with wonderful lemon, rosemary and garlic flavours!
Ingredients
- FOR THE CHICKEN:
- 1 Whole Chicken
- 2 Tablespoons Coconut Oil, Melted
- 1 Large Lemon, Divided
- 2 teaspoons Garlic Powder
- 2 teaspoons Mixed Herbs
- ½ teaspoons Cumin
- Himalayan Pink Salt And Black Pepper
- 20 grams Fresh Rosemary, Divided (Reserve Remaining For Vegetables)
- ¼ cups Water, Divided
- FOR THE VEGGIES:
- 3 Carrots, Diced
- 3 Sweet Potatoes, Cubed
- 250 grams Patty Pan Squash, Left Whole (or Squash Of Your Choice)
- Coconut Oil, For Drizzling
- Himalayan Pink Salt And Black Pepper
Preparation
Preheat oven to 180°C (350°F).
Place chicken on a sheet pan and rub with coconut oil. Squeeze over juice of 1/2 the lemon, and place the other half of the lemon, in quarters, inside the chicken.
Sprinkle on the garlic powder, mixed herbs, cumin, salt and pepper, making sure to cover the whole chicken with the seasoning. Place 5 to 6 fresh rosemary sprigs on top of the chicken.
Pour 1/8 cup water into the bottom of the sheet pan to ensure the chicken stays succulent and tender. Roast uncovered for 20 minutes at 180°C (350°C), then turn oven temperature down to 160°C (320°F).
Place the prepared veggies around the chicken. Drizzle the veggies with coconut oil and sprinkle with salt and pepper. Place remaining rosemary sprigs on top and continue to roast for another 65–75 minutes or until chicken is cooked through and the veggies are tender.
Halfway through cooking time, check the water in the sheet pan, if it is all gone, add another 1/8 cup and continue roasting.
Serve with a side salad, brown rice or healthy bread of your choice.
Notes: You can make this with any veggies that you love: butternut, yams, yellow potatoes, onions, cauliflower, baby marrow, bell peppers, parsnips. The list is endless!
