This easy roast chicken recipe delivers crispy skin, juicy, tender and flavorful meat with wonderful flavors of lemon, rosemary and garlic!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CHICKEN:
- 1 Entire chicken
- 2 tablespoons Coconut oil, melted
- 1 Large lemon, divided
- 2 teaspoons garlic powder
- 2 teaspoons mixed herbs
- ½ teaspoon Cumin
- Himalayan pink salt and black pepper
- 20 grams Fresh rosemary, divided (remaining reserve for vegetables)
- ¼ cups Water, divided
- FOR THE VEGETABLES:
- 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 the oven to 180°C (350°F).
Place the chicken on a baking sheet and rub with coconut oil. Squeeze the juice from half the lemon and place the other half of the lemon, quartered, inside the chicken.
Sprinkle with the garlic powder, mixed herbs, cumin, salt and pepper, making sure to coat the entire chicken with the seasoning. Sprinkle 5 to 6 sprigs of fresh rosemary over the chicken.
Pour 1/8 cup of water into the bottom of the pan to ensure the chicken stays succulent and tender. Bake uncovered for 20 minutes at 180°C (350°C), then lower the oven temperature to 160°C (320°F).
Place the prepared vegetables around the chicken. Drizzle vegetables with coconut oil and sprinkle with salt and pepper. Place the remaining rosemary sprigs on top and continue cooking for another 65 to 75 minutes or until the chicken is cooked through and the vegetables are tender.
Halfway through cooking, check the water in the baking sheet, if there is none, add an additional 1/8 cup and continue roasting.
Serve with a side salad, brown rice or healthy bread of your choice.
Notes: You can make it with any vegetables you like: butternut, yams, yellow potatoes, onions, cauliflower, baby marrow, peppers, parsnips. The list is endless!
