Savory Roast Chicken And Vegetables

As the weather begins to turn we have been enjoying cooking a whole chicken and getting 3 meals out of it! One of our goals is to buy local and not waste food. It takes a little more time and preparation but, we have felt good about making the effort as we are able! I love roasted carrots, shallots and herbs and they have been a hit with this recipe!

Ingredients:

• One 5-6 lb chicken (buy local if possible) we got ours from www.redemptionsprings.com

• 5 springs of fresh Thyme

• One Tablespoon of fresh chopped parsley

• One lemon sliced

• One medium yellow onion peeled

• One bulb of garlic sliced across

• Sea Salt

• Pepper

• One Tablespoon of Olive Oil

• 1 Tablespoon of Grass Fed butter

• 10 Baby Carrots

• 2 Shallots Peeled and sliced into quarters

Instructions:

• Lay out an oven safe baking pan and preheat the oven to 425 degrees.

• Prep all of your ingredients

• Take out any giblets from the chicken and pad it dry with a paper towel. I like to lay a plastic grocery bag in my sink and let it catch the juice from the chicken so I can throw it away and my sink is minimally touched by the chicken. I also wash it well afterwards.

• Place the chicken in the pan breast side up and pat the chicken with olive oil. Then generously salt the inside and outside of the chicken. Then generously add pepper to the outside of the chicken.

• Place the onion, the lemon halves, garlic, and Thyme inside of the chicken. If everything doesn’t fit then leave out half of an onion and lemon.

• Sprinkle the top of the chicken with parsley and another pinch of salt.

• Lay the shallots and carrots around the outside of the chicken. Place the butter on top of the chicken and place in the oven.

• Bake for 90 minutes! To check for doneness cut through where leg and thigh meet the body of the chicken. If the juice that runs out is clear then you are good!

• Let the chicken rest 10 minutes before carving.

• Enjoy with some wild rice and a side salad!