Every time I make this recipe it reminds me of the many Sunday dinners at my Nana and Papa’s place. Such a simple, easy dinner to make with such comfort and satisfaction. If you’re feeling a little low or under the weather, promise me you will make this meal. It is one that is so nurturing and healing. A mix of dark and white meat that gives you a variety of minerals, healthy fat and protein. Paired with hardy, immune boosting vegetables cooked in the fat from the chicken. Bonus is that you can keep the bones for bone broth!
Preheat the oven to 375F. Using a dutch oven add avocado oil to the bottom of the pot. Then slice potatoes and carrots into 1 inch pieces and add to the dutch oven. Quarter the onion and add to the pot. Mince 2 garlic cloves and add to the pot. Then add sea salt and pepper and toss the veggies so they are covered in avocado oil, sea salt and pepper.
Lay the whole chicken on top of the bed of veggies. Spread 3 tbsp of butter on the chicken. Sprinkle the chicken with salt and pepper. Then add the thyme and rosemary and chicken broth. Cover the dutch oven with the lid and put it in the oven for 1 hour. After the hour, remove the lid and cook for another 30 mins to crisp the chicken. The chicken will be done when the internal temperature is 165F. Serve your chicken with your roasted veggies!
Preheat: 375F
Bake: 1 ½ hours
Ingredients:
1 tbsp avocado oil
4 medium potatoes
3 carrot
1 quartered white onion
2 garlic cloves
½ tsp sea salt
¼ tsp pepper
1 whole chicken
3 tbsp butter
3 sprigs of thyme
2 sprigs of rosemary
2 tbsp chicken bone broth
Gluten-free
