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!
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
- 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,