Simple Roasted Chicken
- 1 free-range/cage free organic chicken
- 1 c. carrots, chopped
- 1 c. onion, chopped
- 1 onion, sliced
- 1 c. celery, chopped
- 4 cloves garlic, whole
- 2 cloves garlic, minced
- 2 - 3 lemons,sliced
- 1 orange, sliced
A few sprigs fresh rosemary and fresh thyme
- 2 Tb. coconut oil
- Himalayan pink salt & pepper to taste
Preheat the oven to 400 degrees F.
Combine oil, minced garlic, salt and pepper and massage the chicken with oil.
Make slits in skin and put the whole garlic cloves there.
Use sliced onion and ½ sliced lemon to layer the bottom of the roasting pan. Place ½ of chopped carrot, onion and celery on top.
Put chicken on bed of vegetables and place remaining chopped onion, celery and carrot inside the chicken.
Place orange, fresh herbs and remaining lemon inside the chicken.
Cook for 20 minutes breast up uncovered.
Reduce heat to 375 and cook for a total of 20 minutes per pound including first 20.
Insert thermometer at thick part of thigh and ensure thermometer does not touch the bone and is at least 170.
Remove chicken and allow to rest on cooling rack for 10 minutes. Serve.