A delicious roast chicken with vegetables paleo style.
Prep Time10mins
Cook Time2hrs
Total Time2hrs10mins
Course: Main Course
Cuisine: paleo
Keyword: chicken, paleo, vegetables
Servings: 6people
Author: Lesley
Ingredients
6lbraw chicken
1bulbgarliccut in half
1onioncut into quarters
celery leaves
1/4cupolive oil
1lemoncut into quarters
1headcauliflowercut into large floret sections
1bunchbrocollicut into large floret sections
6wholecarrotspeeled and chopped into 3 or 4 large pieces
saltto taste
freshly ground pepperto taste
cayenne pepperto taste
fresh thyme
fresh rosemary
Instructions
Preheat oven to 425 degrees Fahrenheit.
Wash and pat dry the chicken. Place breast side down in large cast iron skillet or roasting pan.
Pour olive oil over the chicken and rub into the skin. Rub in the salt, pepper and cayenne.
In the chicken cavity, add the quartered lemon, rosemary, thyme, celery leaves, garlic, and onion.
Toss the cauliflower, broccoli, and carrots in olive oil and season to taste. Place them around the chicken in the pan.
Place the pan, uncovered, in the oven and allow to cook for 45 minutes. Check the bird, if it is getting too dark, cover with foil to prevent burning. Return the oven for an additional 45 minutes. I go by 15 minutes a pound to get an idea of the cook time if you chicken is a different weight.
To check if the chicken is done place a meat thermometer in the thigh and when the temperature reaches 165 degrees Fahrenheit the chicken is done. Remove from the oven and allow it to sit for 5 minutes. Carve and serve!