Roast Chicken and Root Veggies | Natalie Cooks

Ingredients

• 1.5 lbs waxy potatoes, (halved or quartered if large)
• 1 lb carrots, (halved lengthwise)
• 2 tbsp olive oil, (plus more for the chicken)
• ¼ tsp kosher salt, (plus more for the chicken)
• Black pepper
• 1 (4-4.5 lb) whole chicken*
• Quartered onion, (halved lemon, and/or herbs, to stuff inside (optional))
• Lemon, (for serving (optional))
• Herbs, (for serving (optional))
• Garlic and Fennel Braised Greens
• A simple green salad or herb salad ((greens or herbs tossed in lemon and salt))
• Raw crunchy veggies ((thinly sliced and tossed in lemon and salt))
• *If you don’t want to deal with a whole chicken,
• Add garlic! ~ Slice the top off of a whole head of garlic,
• Note: ~ I prefer the low and slow method because it gives you a juicer,
• Level up! ~ If you want to impress, make this romesco sauce to serve with it. It’s insanely delicious!
• Leg wiggle test: grab a drumstick and gently move it. If it moves easily/is floppy - it’s done
• Thigh and body seam: where the thigh meets the body, (it should have opened up and feel loose rather than tight.)
• Internal temperature of at least 155-160F deep into the thigh joint, (right where the thigh meets the body.)