Juicy Roasted Chicken with Roasted Vegetables and Gravy

105 mins
Serves 4
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Directions

  1. 1Take chicken out of the fridge 1-2 hours before roasting.
  2. 2Take chicken out of the fridge 1-2 hours before roasting.
  3. 3Take chicken out of the fridge 1-2 hours before roasting.
  4. 4Prepare veggies by chopping in 2 inch pieces. Toss with avocado oil and spices.
  5. 5Prepare veggies by chopping in 2 inch pieces. Toss with avocado oil and spices.
  6. 6Prepare veggies by chopping in 2 inch pieces. Toss with avocado oil and spices.
  7. 7Spread evenly on roasting pan.
  8. 8Spread evenly on roasting pan.
  9. 9Spread evenly on roasting pan.
  10. 10Dry chicken with paper towels.
  11. 11Dry chicken with paper towels.
  12. 12Dry chicken with paper towels.
  13. 13Prepare the herb butter by mixing room temperature butter with chopped fresh herbs and spices, including lemon zest.
  14. 14Prepare the herb butter by mixing room temperature butter with chopped fresh herbs and spices, including lemon zest.
  15. 15Prepare the herb butter by mixing room temperature butter with chopped fresh herbs and spices, including lemon zest.
  16. 16Spread butter underneath the skin and on top of the skin.
  17. 17Spread butter underneath the skin and on top of the skin.
  18. 18Spread butter underneath the skin and on top of the skin.
  19. 19Stuff chicken with 1 lemon & tie the legs together with butchers twine.
  20. 20Stuff chicken with 1 lemon & tie the legs together with butchers twine.
  21. 21Stuff chicken with 1 lemon & tie the legs together with butchers twine.
  22. 22Top with salt & Pepper.
  23. 23Top with salt & Pepper.
  24. 24Top with salt & Pepper.
  25. 25Insert meat thermometer.
  26. 26Insert meat thermometer.
  27. 27Insert meat thermometer.
  28. 28Roast at 450 for 10-15 Minutes.
  29. 29Roast at 450 for 10-15 Minutes.
  30. 30Roast at 450 for 10-15 Minutes.
  31. 31Turn down to 350 and continue roasting for 20 minutes per pound.
  32. 32Turn down to 350 and continue roasting for 20 minutes per pound.
  33. 33Turn down to 350 and continue roasting for 20 minutes per pound.
  34. 34Let it rest for at least 10-15 minutes.
  35. 35Let it rest for at least 10-15 minutes.
  36. 36Let it rest for at least 10-15 minutes.
  37. 37Put veggies back in the oven on a low broil to crisp up for about 5-10 minutes.
  38. 38Put veggies back in the oven on a low broil to crisp up for about 5-10 minutes.
  39. 39Put veggies back in the oven on a low broil to crisp up for about 5-10 minutes.
  40. 40Make a rue with butter or flour. (If your gluten free, just use tapioca flour)
  41. 41Make a rue with butter or flour. (If your gluten free, just use tapioca flour)
  42. 42Make a rue with butter or flour. (If your gluten free, just use tapioca flour)
  43. 43Pour all the pan drippings in a pot and whisk to thicken. Add the bouillon and extra spices if needed(Do not add salt until AFTER you taste test.)
  44. 44Pour all the pan drippings in a pot and whisk to thicken. Add the bouillon and extra spices if needed(Do not add salt until AFTER you taste test.)
  45. 45Pour all the pan drippings in a pot and whisk to thicken. Add the bouillon and extra spices if needed(Do not add salt until AFTER you taste test.)
  46. 46Squeeze lemon in the gravy and over the veggies.
  47. 47Squeeze lemon in the gravy and over the veggies.
  48. 48Squeeze lemon in the gravy and over the veggies.

Ingredients

  • 1 Whole chicken
  • 1 Whole chicken
  • 1 Whole chicken
  • 1 lb Potatoes (golden or medley)
  • 1 lb Potatoes (golden or medley)
  • 1 lb Potatoes (golden or medley)
  • 1 cup Carrots
  • 1 cup Carrots
  • 1 cup Carrots
  • 1 cup Celery
  • 1 cup Celery
  • 1 cup Celery
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 2 tbsp Avocado oil
  • 2 tbsp Avocado oil
  • 2 tbsp Avocado oil
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tbsp Thyme
  • 1 tbsp Thyme
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 1 tbsp Rosemary
  • 1 tbsp Rosemary
  • 4 tbsp Butter
  • 4 tbsp Butter
  • 4 tbsp Butter
  • 1 cup Bone Broth
  • 1 cup Bone Broth
  • 1 cup Bone Broth
  • 1 tsp Better than bouillon
  • 1 tsp Better than bouillon
  • 1 tsp Better than bouillon
  • 1 tbsp Flour or Tapioca flour
  • 1 tbsp Flour or Tapioca flour
  • 1 tbsp Flour or Tapioca flour

Equipment

ovenroasting panknifecutting boardmixing bowlmeat thermometer