UBER EASY, Roasted Chicken

serves 2-4

ALWAYS buy clean, range fed, organic, grass fed, cage free, healthy, whole, cleanest foods available 😉

Paleo friendly, Gluten Free, Dairy free

The Stuff you need:

• 3-4 pound roasting chicken
  

• 2 medium onions

• 2 carrots

• 2 stalks celery

• potatoes (optional)

• 1 bulb garlic

• olive oil

• salt & pepper, garlic powder to taste

• 1 lemon. lime or orange, or onion (to stuff inside)
  

• 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture of all 3
  

What to do with the Stuff:

• Preheat oven to 475°F
• Take your chicken out of the fridge 45-60 min prior to baking
  
• Trim off excess fat, and stuff underneath breast skin on either side
• Liberally salt and pepper the chicken, set aside (you may do this the night before, and leave uncovered in fridge)
• Chop veggies into nice sized chunks
  
• Separate garlic bulb into individual cloves, leave them unpeeled
  
• Put all the veggies and garlic into the middle of a large roasting tray, drizzle with olive oil, salt & pepper to taste
  
• Drizzle the chicken with olive oil and additional garlic powder, salt and pepper to taste- rubbing it all over the bird
• Cut lemon or lime or orange or onion in halves or quarters
• Put the fruit or onion inside the chicken’s cavity, along with the fresh bunch of herbs
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes
  
• Baste the chicken halfway through cooking
• If the veggies look dry, add a splash of water to the tray to stop them burning
• Chicken should be @ 160-165 on an instant read meat thermometer inserted between thigh and breast
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes
  

MMMMMMM, ROAST CHICKEN!!