Lemon Roasted Chicken
Prep
Cook
Total
Yield 8 -10 servings
If you want a lot of leftover Veggies, roast a pan or two separately from the Chickens.
Ingredients
- 2-3 Whole Organic Chickens
- 2-3 Onions, peeled but left whole
- 2-3 Lemons, stabbed a few times with a knife
- Braggs Herb Mix or a Mix of Dried Herbs to rub
- 8-10 cups mixed Root Vegetables:
- Sweet Potatoes
- Celery
- Carrots
- Parsnips
- Potatoes
- Onions
- Olive Oil
- Salt and Pepper
Instructions
- Heat the oven to 200c or 400f
- Put a whole peeled Onion in the back cavity and a whole Lemon in the main cavity of each Chicken
- Divide the cut Vegetables evenly between 2 or three roasting pans and set one whole Chicken over the Vegetables or roast part of the Vegetables separately for bout 40 minutes on a cookie sheet
- Drizzle both the Veggies and the Chicken with 1/4 cup Olive Oil and rub the Herb Mix and Salt and Pepper onto each Chicken
- Cook 11/2 hour until juices run clear when pierced by the leg or internal temp is 165f
- Let sit for a few minutes before carving, discarding the Lemon
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/lemon-roasted-chicken/