This healthy recipe delivers crispy skin, juicy, tender and tasty meat with wonderful lemon, rosemary and garlic flavours in every bite! Plus it’s dead easy and the whole family will love it!
- FOR THE CHICKEN:
- 1 whole chicken
- 2 tbsp coconut oil , melted
- 1 large lemon
- 2 tsp garlic powder
- 2 tsp mixed herbs
- 1/2 tsp cumin
- Himalayan pink salt
- Black pepper
- 20 g fresh rosemary
- 1/4 cup water , divided
- FOR THE VEGGIES:
- 3 carrots , diced
- 3 sweet potatoes , cubed
- 250 g patty pans , left whole (or squash of your choice)
- Drizzle of coconut oil
- Himalayan pink salt
- Black pepper
- Remaining fresh rosemary
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Preheat oven to 180°C (350°F).
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Place the chicken on a sheet pan and rub with coconut oil, then squeeze over juice of 1/2 the lemon, and place the other half of the lemon, in quarters, inside the chicken.
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Now sprinkle on the garlic powder, mixed herbs, cumin, salt and pepper, making sure to cover the whole chicken with the seasoning. Place 5 - 6 fresh rosemary sprigs on top of the chicken.
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Pour 1/8 cup water into the bottom of the sheet pan to ensure the chicken stays succulent and tender. Roast, uncovered for 20 mins at 180°C (350°C), then turn the oven down to 160°C (320°F).
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Now place the prepared veggies around the chicken, drizzle the veggies with coconut oil, sprinkle with salt and pepper, place rosemary sprigs on top and continue to roast for another 65 - 75 minutes or until the chicken is cooked through and the veggies are tender.
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Halfway through cooking time, check the water in the sheet pan, if it is all gone, add another 1/8 cup and continue roasting.
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Serve with a side salad, brown rice or healthy bread of your choice.
You can make this with any veggies that you love - butternut, yams, yellow potatoes, onions, cauliflower, baby marrow, bell peppers, parsnips - the list is endless!
