Roasted Chicken with Root Vegetables

Prep Time: 15 minutes    Cook time: 30 minutes     Serves 4

1      2.5 pound chicken (preferably pasture raised)
4      cloves garlic, chopped finely
1      teaspoon smoked paprika
1      teaspoon sea salt
¼    cup raw or grass-fed butter, semi-melted or ghee (clarified butter)
1      lemon
1      white onion cut into quarters
6-8   small carrots
6-8   fingerling potatoes or four red potatoes (unpeeled and quartered)
2      stalks celery
½     cup chicken broth

Preheat oven to 500º. Grease a13×9 baking dish and set aside.

Soften butter on the stove and stir in the garlic, salt, and the smoked paprika. Loosen the skin from the bird with your fingers and rub the garlic butter mixture in between the skin and the chicken. Rub leftover butter mixture on the outside of the chicken and sprinkle with sea salt. Squeeze half of the lemon all over the chicken and cut the other half into quarters and stuff inside the chicken along with a quarter of the onion.

Place chicken in the baking dish and place veggies all around the chicken. Sprinkle with salt and pepper and pour chicken broth into the pan. Bake the chicken for about 25-30 minutes. Watch it when it gets close to the end to make sure the skin doesn’t burn. You want the skin crispy but not burned.

Remove from oven and let rest for 10 minutes. If you want to make gravy, remove some pan juices and put into a saucepan along with a tablespoon or two of flour. Whisk over medium heat until smooth. Serve with a big salad. Enjoy!

Recipe courtesy of CB&J Blog

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