KISS Whole Roasted Chicken
Servings: 6
Equipment
- 1 baking rack*
Ingredients
- 1 whole chicken (3-4 lbs)
- 4 minced garlic cloves or 4 tbsp minced, jarred garlic
- 1 lb carrots , peeled and cut into 4 inch pieces
- 1/2 celery stalk , ends trimmed and cut into 4-inch pieces
- 4 small white or red potatoes , cut into 1/4ths
- 1 large onion
- 4 tbsp avocado oil , 1 tbsp reserved for veggies
- 1 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
Instructions
- Preheat oven to 425 degrees and make sure baking rack is in the center of the oven.
- Remove giblets (if present) from inside chicken. Rinse and dry chicken and place breast side down on large baking pan on top of a rack.
- Rub about 3 Tbsp of avocado oil on all sides of the chicken, followed by the minced garlic.
- Next rub the dried herbs all over the chicken and make sure it is breast side down.
- Place the chopped veggies all around the chicken and drizzle with remaining avocado oil. Sprinkle salt and pepper all around veggies.
- Roast for approximately 1 hour to 1 hour & 15 minutes depending on chicken size but also use a thermometer to make sure it’s at least 165.
- Serve with the roasted veggies and enjoy! This Dill Chicken Salad or Avocado Chicken soup are excellent ways to enjoy the leftovers!
Notes
*the rack is important to help air flow circulate around chicken. If you don’t have a rack, you can stagger carrots and celery to keep the bird from resting directly on the pan.