Posted by Gina Mariehttps://soletshangout.com/whole-roasted-butter-lemon-rosemary-chicken-with-garlic-root-vegetables-gluten-free-paleo/

Whole Roasted Butter, Lemon & Rosemary Chicken With Garlic & Root Vegetables

Ingredients

    Veggies

    • 1 onion, chopped
    • 5 carrots, chopped
    • 10 small baby dutch potatoes, quartered
    • 6 cloves of garlic
    • 1 tbs olive oil
    • salt, pepper, granulated garlic

    Chicken

    • 1 whole chicken (between 3-5 lbs)
    • 2 tbs of softened butter
    • 1 clove or garlic, crushed
    • 1 tbs rosemary, freshly chopped
    • Juice of 1 Meyer lemon (save the juiced lemon halves to stuff inside of the chicken)
    • salt, pepper, granulated garlic
    • 1 Meyer lemon sliced (to place on top of the chicken while roasting)

    Instructions

    1. Preheat the oven to 425 degrees.
    2. Chop up your veggies and toss them with the olive oil and a generous amount of salt, pepper and granulated garlic. Pour your veggies into the bottom of a large baking dish.
    3. Rinse your chicken. Remember to look inside of your chicken and to remove any giblets. Usually these giblets are neatly packaged up and all you need to do is pull them out. Pat the chicken dry with paper towels and place it in your baking dish on top of the veggies.
    4. In a small bowl combine the softened butter, garlic, rosemary and lemon juice. Whisk together well. Pour this mixture over your entire chicken. Use clean hands to massage it into the chicken (top and bottom). Make sure the entire chicken is coated.
    5. Now, season your chicken with salt, pepper, and granulated garlic. I like to use these spices liberally. Don't neglect the bottom of your chicken. Make sure to spice it everywhere.
    6. Place the leftover juiced lemon rinds inside the body cavity of the chicken.
    7. Slice up another Meyer lemon and place these slices on top of the chicken.These slices might get rather crispy during the cook, but they impart flavor into the chicken. You can switch them out with fresh slices before serving, or forgo them entirely.
    8. Roast your chicken for 1 1/2 hours or until the internal temperature is 160 degrees and the juices run clear. You need to take this temperature from the thickest part of the chicken thigh, and be careful not to hit the bone or that might skew the temperature reading. Once the chicken has reached the desired temperature, allow it to rest for fifteen to twenty minutes. Carve and serve!

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