AuthorSunshineFitCategoryDifficultyAdvanced

Yields1 Serving
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

Herb Butter
 ½ stick Softened Butter
 2 sticks Rosemary Leaves - Chopped
 1 Bunch of fresh oregano, chopped
 1 Lemon - Zest
 1 pinch Sea Salt
 1 pinch Black Pepper
Chicken
 1 Whole Chicken
 2 sticks Rosemary
 2 Medium onions, halved
 2 Medium turnips, peeled and quartered
 2 Sweet potatoes, peeled and cut into six chunks
 2 Parsnips, peeled and cut into chunks
 2 sticks Large carrots
 1 tbsp Olive oil
 2 tbsp Rice flour

1

PREHEAT the oven to 400 F

2

PLACE butter in a bowl with the chopped herbs and lemon zest. Season with salt and pepper and mix so the butter is soft and and everything is combined.

3

PREPARE the chicken skin for stuffing by using a spoon to get between the skin and the meat. Start at the side of the cavity just above the legs and work toward the breastbone and up the back to create a large pocket.

4

TAKE some of the butter and push it into one side of the pocket you have created. Using your hands, smooth it inside and out over the top of the skin. Repeat this on the other side. Then cut a small hole in the skin of the legs and push in any remaining butter mixture.

5

FILL the chicken cavity with the used lemon (cut in half) and rosemary sprigs. Place the onion halves and giblets in the roasting pan and place the chicken on top. Wrap the chicken in foil (covering the sides of the pan) and place in the oven to roast for 30 minutes.

6

REMOVE the foil and roast for another 30 minutes or until cooked through and golden brown on top.

7

MEANWHILE, place the remaining vegetables in a large saucepan of water, bring to a boil and cook for 10 minutes. Drain, reserving the water, and place back in the pan. Cover with a lid and give the veggies a good shake to roughen the edges for a crispier finish. Add the veggies to a separate roasting pan, drizzle with the oil and sprinkle with salt.

8

ABOUT 10 minutes before the chicken is cooked, place the veggies in the oven to roast for 20 minutes.

9

TRANSFER the chicken to a board, cover in foil and leave to rest for 10 minutes. Pull the veggies from the oven and serve.

Ingredients

Herb Butter
 ½ stick Softened Butter
 2 sticks Rosemary Leaves - Chopped
 1 Bunch of fresh oregano, chopped
 1 Lemon - Zest
 1 pinch Sea Salt
 1 pinch Black Pepper
Chicken
 1 Whole Chicken
 2 sticks Rosemary
 2 Medium onions, halved
 2 Medium turnips, peeled and quartered
 2 Sweet potatoes, peeled and cut into six chunks
 2 Parsnips, peeled and cut into chunks
 2 sticks Large carrots
 1 tbsp Olive oil
 2 tbsp Rice flour

Directions

1

PREHEAT the oven to 400 F

2

PLACE butter in a bowl with the chopped herbs and lemon zest. Season with salt and pepper and mix so the butter is soft and and everything is combined.

3

PREPARE the chicken skin for stuffing by using a spoon to get between the skin and the meat. Start at the side of the cavity just above the legs and work toward the breastbone and up the back to create a large pocket.

4

TAKE some of the butter and push it into one side of the pocket you have created. Using your hands, smooth it inside and out over the top of the skin. Repeat this on the other side. Then cut a small hole in the skin of the legs and push in any remaining butter mixture.

5

FILL the chicken cavity with the used lemon (cut in half) and rosemary sprigs. Place the onion halves and giblets in the roasting pan and place the chicken on top. Wrap the chicken in foil (covering the sides of the pan) and place in the oven to roast for 30 minutes.

6

REMOVE the foil and roast for another 30 minutes or until cooked through and golden brown on top.

7

MEANWHILE, place the remaining vegetables in a large saucepan of water, bring to a boil and cook for 10 minutes. Drain, reserving the water, and place back in the pan. Cover with a lid and give the veggies a good shake to roughen the edges for a crispier finish. Add the veggies to a separate roasting pan, drizzle with the oil and sprinkle with salt.

8

ABOUT 10 minutes before the chicken is cooked, place the veggies in the oven to roast for 20 minutes.

9

TRANSFER the chicken to a board, cover in foil and leave to rest for 10 minutes. Pull the veggies from the oven and serve.

Roast Chicken