The Best Roasted Chicken You've Ever Had

The Best Roasted Chicken You've Ever Had

 

Who’s ready for turkey day? Most years our little family road trips with friends to Flagstaff, Arizona. We pack up the jeep and head out for the 12-hour drive to our friend’s cabin there, stopping in Moab to camp halfway. Sadly, the drive felt like a bit much for us this year and we’ve decided to stay in Denver. There will only be three of us at the dinner table so I’ve opted to make a roast chicken as the main dish. I’m OBSESSED with this recipe because it’s delicious, super simple and looks and tastes way more complicated than it is.

Are you having a small Thanksgiving? Consider swapping my chicken recipe for your turkey. I don’t think you’ll regret it one bit!

 


Ingredients:

3-4 lb Roasting chicken

½ lb Brussel sprouts, halved

2 Cups cauliflower florets

1 Large sweet potato, peeled and cubed

1 Purple onion, cut into large chunks

3 Carrots, cut into large chunks

7 Cloves of garlic, peeled

1 Tbsp melted coconut oil

1 Lemon, halved

¼ tsp salt

 

For the spice rub:

1 Tbsp dried basil

1 Tbsp sea salt

 


Method:

  • Preheat oven to 425 degrees
  • Mix together salt and dried basil in a small bowl and set aside
  • Place sweet potato, carrot, Brussel sprouts, onion and garlic cloves into a large dutch oven, toss with coconut oil and sprinkle with salt
  • Pat chicken dry with paper towels or clean cloth
  • Using ½ of the lemon, rub it all over the chicken skin
  • Place both halves of the lemon in the cavity of the chicken
  • Take spice rub and coat the bird in ALL OF IT (salt helps it retain moisture so don’t be shy), making sure you get in between the thighs, etc.
  • Place bird on top of vegetables in the dutch oven
  • Pop this in the oven for 30 minutes
  • Lower the temperature to 375 and cook for another hour
  • Once an hour has passed, place a meat thermometer between the thigh and the chicken breast to make sure it has reached 165 degrees. If you don’t have a thermometer, cut between the thigh and breast to see if juices run clear.
  • Once done, pull it out of the oven and let set for 20 minutes
  • Carefully remove bird and place on a serving dish then nestle it in with the roasted veggies

Tah Dah! If you give this a try please let me know what you think. I have been working on this one once a week for the past couple months. I think I've perfected the recipe and I'd love to hear from those of you who give it a shot. 

Lots of love,

Whitney