Simple Roast Chicken (With Garlic and Veggies)
This Simple Roast Chicken (With Garlic and Veggies) is the perfect healthy and cozy one-pot meal! Not only does it give you super crispy skin and juicy chicken, but it's healthy and clean-up is a breeze. It's low-carb, Paleo, Whole30, and Gluten-Free.
Servings: 6 -8 servings
- 5-6 pound whole chicken
- 1 tablespoon olive oil
- 1 onion quartered
- 2 sprigs rosemary
- 1 lemon quartered
- 3/4 cup ghee room temp
- 1 head garlic
- 1 tablespoon rosemary finely chopped
- 2 teaspoon chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup pearl onions
- 3 large carrots cut in half
- 2 cups brussels sprouts cut in half
- salt/pepper as desired for veggies
Preheat oven to 425 degrees. Remove the giblets from the chicken.
In a small bowl combine the butter, parsley, rosemary, salt, and pepper. Rub evenly on the outside of the chicken. Stuff the onion, rosemary, and lemon inside of the chicken and tie the legs together.
In a medium-sized bowl add the onions, Brussels sprouts, carrots and toss in olive oil, salt, and pepper.
Place some veggies in the bottom of a large dutch oven or roasting pan. Place the chicken, breast side up over the top and layer the remaining veggies on the outside of the chicken.
Roast the chicken for 1 ½ hour or until the internal temp reaches 165 degrees.
Make sure to keep an eye on the chicken during the cooking process. If the chicken becomes too brown and dry, then tent a piece of foil over the chicken. This will ensure you will get a juicy chicken.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Feel free to sub vegan butter for dairy-free and regular butter for the ghee if you have no dietary restrictions.