One Skillet Roast Chicken & Root Vegetables

This is simply delicious and comforting. A Sunday-Family dinner made easy!

What you need:

1 brined and rinsed organic corn fed chicken ( or from your favorite Butcher) *see recipe here

1 tbsp melted butter

1/2 tsp. cayenne pepper

2 tbsp Paprika

3 tbsp freshly grated onion

3 large garlic cloves, pressed

1 tsp salt

1/2 tsp black pepper

3 sweet potatoes ( purple & orange), skin on, cut into chunks

2 waxy skin on, cut into chunks

1 tsp fresh oregano, finely chopped

1 tsp fresh rosemary, finely chopped

1 tsp onion powder

1 large onion, cut into chunks

2 large carrots, peeled, cut into chunks

2 tbsp olive oil

salt & pepper

Preheat your oven to 350F or 180C. Fill your skillet with your root vegetables. Mix the vegetables with the olive oil, a little salt & pepper, onion powder and herbs. Now make a paste for the chicken by mixing the melted butter, paprika, grated onion, black pepper, garlic, salt and cayenne pepper together. Rub the paste all over the chicken, and place it on top of the root vegetables. Roast the chicken for about 1 1/2 hour in the oven ( depending on the size of your chicken, and oven). The chicken is done when it’s internal temperature has reached 165F /73 C or when you poke the thigh and the juice of the chicken is clear. Remove the skillet from the oven and allow the chicken to rest for 10 mins before carving.


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