Preheat oven to 425 degrees F.
Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
Place the chicken on top of the vegetables and pour stock over the vegetables.
Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.
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Ingredients
Directions
Preheat oven to 425 degrees F.
Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
Place the chicken on top of the vegetables and pour stock over the vegetables.
Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.