Whole Roasted Chicken
Ingredients
The chicken
-
1
whole
chicken (3-4 lbs)
-
4
cloves
minced garlic
-
4
tbsp
minced, jarred garlic
The vegetables
-
1
lb
carrots, peeled and cut into 4 inch pieces
-
½
stalk
celery, ends trimmed and cut into 4-inch pieces
-
4
small
white or red potatoes, cut into ¼ths
-
1
large
onion
The seasonings and oil
-
4
tbsp
avocado oil
-
1
tbsp
reserved avocado oil for veggies
-
1
tbsp
Italian seasoning
-
1
tbsp
salt
-
1
tbsp
pepper
-
2
tsp
garlic powder
-
2
tsp
onion powder
Instructions
- Preheat the oven to 425°F and position the baking rack in the center.
- Remove giblets from the chicken, rinse, and pat dry. Place the chicken breast side down on a rack in a large baking pan.
- Rub about 3 tablespoons of avocado oil over the chicken and add minced garlic.
- Rub the dried herbs over the chicken ensuring it is well coated.
- Place the chopped vegetables around the chicken and drizzle with the remaining avocado oil, then sprinkle salt and pepper on the veggies.
- Roast the chicken for approximately 1 hour to 1 hour and 15 minutes, using a thermometer to check for an internal temperature of at least 165°F.
- Serve the chicken with the roasted vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
40g
Sodium
800mg
Cholesterol
90mg
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