Lazy Girl Roast Chicken
I never felt more like an adult than when I roast a whole chicken. What is it about that? But I also am secretly lazy so this is a super simple roast chicken that nixes everything that isn’t necessary, but still makes a beautifully flavorful chicken. Crispy on the outside, moist on the inside, it’s a dream.
INGREDIENTS
Lazy Girl Roast Chicken
1 organic whole chicken
2 sweet onions
4 tbs avocado or olive oil
3 tbs fresh herbs, I like a blend of thyme, sage and rosemary
Salt and pepper
1 meyer lemon (two if they’re dry-ish)
METHOD
Preheat the oven to 375 degrees.
Roughly chop the onions and add them to a baking dish large enough to fit the chicken (approx 8x10x2). There’s no need to break apart the onions, just toss the chunks in.
Coat the onions with 2 tbs avocado oil, salt and pepper then place the chicken on top, breast side up.
Squeeze the lemon over the chicken, and stuff the juicy rind inside the cavity (optional). Coat the chicken with the herbs (minced) and remaining 2 tbs of oil. Then salt and pepper the top (be generous). Now it’s ready for baking!
Bake at 375 for 60 minutes or until the internal temperature is 165.
Let rest for 15 minutes and serve with your favorite vegetables. This one was served with cast iron fried brussels and rice drizzled in olive oil, lemon and a handful of cilantro. You can also toss the rice with the gelatin and onions from the pan, also super yummy and gut healing.