Roast Chicken

Name: Roast Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 4 tablespoons olive oil divided; 3 large carrots washed and cut into large pieces; 3 ribs celery washed and cut into large pieces; 1 onion cut into chunks; salt & pepper to taste; 1 whole chicken 3-4 lb bird, neck and giblets removed; 1 whole bulb garlic cut in half lengthwise

Ready in 1h 45m
Serves 8
285 calories
4.44g carbs

If you have approximately 1 hour and 45 minutes to spend in the kitchen, Roast Chicken might be an awesome gluten free, dairy free, paleolithic, and primal recipe to try. One portion of this dish contains about 18g of protein, 21g of fat, and a total of 286 calories. This recipe serves 8. For 86 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It works well as an inexpensive main course. This recipe is liked by 1 foodies and cooks. Head to the store and pick up olive oil, carrots, bulb garlic, and a few other things to make it today. It is brought to you by Laurens Latest.

7 ingredients

4 tbsps olive oil
3 large carrots
3 ribs celery
1 onion
8 servings salt & pepper
1 chicken 3-4 lb bird
1 bulb garlic

Instructions

Preheat oven to 425 degrees.
In a small roasting pan or baking dish, toss carrots, celery, and onion with 2 tablespoons olive oil, salt and pepper and place into the bottom of the pan.
Pat entire chicken dry with paper towels, add garlic bulb into the cavity of the bird and tie legs together with kitchen twine (or use a small rubber band).
Brush with remaining 2 tablespoons olive oil and sprinkle generously with salt and pepper.
Place overtop veggies and roast 60-90 minutes or until golden brown and registers at 165 degrees in the thigh.
Remove from oven, cover with foil and rest chicken 20 minutes. Carve the entire bird and serve.