Roast Chicken and Root Vegetables

Roast Chicken and Root Vegetables

This was SOOOOO good! My son and husband loved it, and after carving, it barely made it onto plates. People almost lost fingers during the carving process. The skin was crispy, and the veggies were nice and soft. I would add more veggies the next time because we ate them all up so quickly.

One whole organic chicken 5-6 lbs
40 sprigs of fresh thyme
1 lemon, halved
8 cloves of garlic
6 carrots, cut into 2 inch pieces
3 parsnips halved, then cut into two inch pieces
1 bulb of fennel, cut into wedges
1 Tbsp avocado oil, ghee, or coconut oil, melted
2 Tbsp ghee, melted
sea salt
black pepper

Preheat the oven to 425. In a dutch oven or roasting pan, place the cut up root veggies and 1 Tbsp oil along with half of the thyme, salt and pepper. Rinse the chicken on the inside and out (take out giblets). Pat the chicken dry. Salt and pepper the inside, and stuff with garlic, lemon, and half of the thyme. Brush the outside of the chicken with the melted ghee. If your chicken is still quite cold, the ghee will become solid again and may flake off. Try not to handle the chicken too much after brushing with the ghee. Tie the legs closed and place the chicken on top of the veggies. Season the chicken liberally with salt and pepper.

Cook for about 1-1.5 hours or until a thermometer in the chicken reaches 165 degrees. Remove, cover, and let the chicken rest for 20 minutes.

Cut up the chicken and enjoy!


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