Print

One-Pan Roasted Chicken & Veggies

Print Recipe

SERVES 4-6 PEOPLE

  • Author: Alexa

Ingredients

Scale

6–8 carrots

4 sweet potatoes

1 small onion

2 TBS olive oil

1/2 tsp sea salt (for veggies)

1 whole organic/grass-fed chicken

1 tsp grass-fed/organic butter

1/4 tsp sea salt (for chicken)

1/4 tsp Italian seasoning

Instructions

  1. Preheat oven to 350°F and grease a large baking pan/dish with non-stick spray (olive/avocado/coconut varieties).
  2. Wash and peel vegetables then cut the the sweet potatoes and onions into slices and cut the carrots into quarters, lengthwise, trying to cut the veggies at the same thickness to ensure even cooking.
  3. Add veggies to a large bowl and add the olive oil and sea salt. Toss all together.
  4. Spread veggies out in the pan. You can either place the chicken right on top or have the veggies surround the chicken.
  5. Rub the butter onto the chicken skin. Sprinkle on the sea salt and Italian seasoning evenly.
  6. Cook for two hours for a lightly bronzed, juicy chicken.

 

Notes

*I recommend organic produce if possible.

Find it online: https://girlinhealing.com/one-pan-roasted-chicken-veggies-2/