Directions
- 1Take chicken out of the fridge 1-2 hours before roasting.
- 2Prepare veggies by chopping in 2 inch pieces. Toss with avocado oil and spices.
- 3Spread evenly on roasting pan.
- 4Dry chicken with paper towels.
- 5Prepare the herb butter by mixing room temperature butter with chopped fresh herbs and spices, including lemon zest.
- 6Spread butter underneath the skin and on top of the skin.
- 7Stuff chicken with 1 lemon & tie the legs together with butchers twine.
- 8Top with salt & Pepper.
- 9Insert meat thermometer.
- 10Roast at 450 for 10-15 Minutes.
- 11Turn down to 350 and continue roasting for 20 minutes per pound.
- 12Let it rest for at least 10-15 minutes.
- 13Put veggies back in the oven on a low broil to crisp up for about 5-10 minutes.
- 14Make a rue with butter or flour. (If your gluten free, just use tapioca flour)
- 15Pour 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.)
- 16Squeeze lemon in the gravy and over the veggies.
Ingredients
- 1 Whole chicken
- 1 lb Potatoes (golden or medley)
- 1 cup Carrots
- 1 cup Celery
- 1 Onion
- 1 Lemon
- 2 tbsp Avocado oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 4 tbsp Butter
- 1 cup Bone Broth
- 1 tsp Better than bouillon
- 1 tbsp Flour or Tapioca flour
Equipment
ovenroasting panknifecutting boardmixing bowlmeat thermometer
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