Herb Roasted Chicken with Root Vegetables – FRESH. OUT. – mobicon.org

Ingredients

• Juice half of the lemon into a small measuring cup and add avocado oil
• Combine the rosemary, thyme, sage, salt, pepper, and parsley flakes in a small bowl
• Rinse the chicken under cold water and pat dry with paper towels, then salt the cavity with a large pinch of salt
• Place garlic cloves, yellow onion half, and half of the lemon in the cavity and tie the legs together loosely with kitchen string
• Carefully loosen the skin over the breast area, taking care not to tear it. Drizzle half of the avocado oil mixture on the breast side of the bird and rub into and under skin
• Flip the bird and pour the remaining oil mixture over the back. Be sure to rub wings legs, and sides of the bird as well
• Sprinkle back of bird with about 1/3 of the seasoning mixture and rub into back and sides
• Place chicken in a roasting pan
• In a small bowl, combine thyme, sage, rosemary, salt, pepper, and garlic powder
• Place cut vegetables in a large bowl and drizzle with 2 tablespoons olive oil to coat evenly. Sprinkle with seasoning mixture and toss again to coat evenly
• Arrange the vegetables around the chicken (in a single layer, if possible) and add the broth