NUTRITION

SERVINGS

INGREDIENTS

6 oz Whole chicken

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

0.25 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and prepare a roasting pan.

• 2

  Peel and chop the carrots, parsnips, and red onion into uniform 1-inch chunks.

• 3

  Finely mince the fresh rosemary, thyme, and garlic cloves.

• 4

  Pat the chicken dry with paper towels to ensure the skin gets crispy.

• 5

  In a small bowl, combine the olive oil, minced herbs, garlic, sea salt, and black pepper.

• 6

  Rub the herb oil mixture thoroughly over the chicken, including under the skin of the breast if possible.

• 7

  Place the vegetables in the bottom of the roasting pan and toss with any remaining herb oil.

• 8

  Set the chicken on top of the vegetables and squeeze the lemon juice over the entire dish.

• 9

  Roast for 45 to 55 minutes, or until the internal temperature of the chicken reaches 165°F and the vegetables are fork-tender.

• 10

  Remove from the oven and let the chicken rest for 10 minutes before carving to keep the meat juicy.