With chopped carrots, sweet potatoes, onion, celery, and leeks, this is a one pan dish that includes an array of Live Dirty, Eat Clean players. As the vegetables caramelize, the lemon seeps in and seals in the natural juices of the chicken.
*SERVES 4
Ingredients
1 free-range roasting chicken (approximately 6 pounds)
1 lemon
1 large onion, peeled and sliced in half
2 or 3 fresh sprigs of rosemary, plus more sprigs for garnish
Kosher salt and freshly ground black pepper to taste
Fresh poultry seasoning
3 carrots, sliced in thick rounds
2 medium sweet potatoes, chopped
3 stalks celery, sliced into 2-inch pieces
3 cloves garlic
Olive oil
½ cup organic chicken broth
Method
PREHEAT THE OVEN TO 450°F. Rinse the chicken, pat it dry, and remove the giblets. Cut the lemon in half and squeeze lemon juice on the chicken skin. Place the onion and the rosemary sprigs in the chicken cavity. Season the cavity with salt and pepper. Generously season the chicken all over with salt, pepper, and fresh poultry seasoning. Place the chicken in a roasting pan.
IN A LARGE BOWL, mix the carrots, sweet potatoes, celery, and garlic. Lightly cover with olive oil and season with salt and pepper. Arrange the vegetables around the chicken.
PLACE THE ROASTING PAN on a rack. Pour the broth over the chicken and roast in the oven for 30 minutes. Stir the vegetables once during the cooking time. Reduce the heat to 375°F and continue to roast for at least an hour more, until the juices run clear, and the internal temperature reaches 170°F. Remove the chicken from the oven and let stand for about 5 minutes. Garnish with fresh herb sprigs.
Recipe by Elise Museles of Kale and Chocolate. Originally published in Gutbliss.
