I almost forgot it was Easter weekend this week since I’m not religious and my mother hasn’t made me a chocolate bunny filled Easter basket in years. Neither one of us are religious so these holidays aren’t at the top of our mind. We are more so thinking about our trip to Maui next week to celebrate our 5 year wedding anniversary. Where TF does time go? I can’t believe it’s already been 5 years and I’m really happy to say that I still love him. We are extremely different people compared to when we met in 2012, but we still enjoy being around each other, which is really great news. We planned this trip to Maui a couple months ago, but since people weren’t really traveling when we booked it, we put off booking anything. Welp, now EVERYONE is going to Hawaii this month. Literally EVERY rental car is booked and EVERY restaurant reservation is booked. I’m not kidding. Every single restaurant I’ve tried to book a reservation at is booked sunrise to sunset. So we have no car, no excursions, and no reservations booked. Neither one of us are planners when it comes to trips because literally all I do every day with my job is plan stuff, so we are really winging it this trip. And by winging it, I mean praying and hoping that someone cancels their reservation so we can creep in. I guess there is always to-go orders. Either way, it’s Maui and it will be just fine. If I have a pool to work at in the morning and a beach to lie on during the afternoon, I’m good. Oooo I also hope there is a grocery store nearby so we can walk to get poke. We’ll figure it out. Life always comes together, even if that means you have to walk a few miles instead of drive.
Print Back to Basics: Roasted Whole Chicken Author: juli Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 40 minutes Yield: 4-5 Ingredients 4 medium gold potatoes, chopped 6 large carrots, chopped olive oil spray 4lb whole chicken 1/4 yellow onion, peeled 1 lemon, halved 3 tablespoons butter, softened 1 tablespoon chopped fresh rosemary 1 tablespoon fresh thyme 1 teaspoon coarse salt 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon garlic powder Instructions Preheat oven to 400 degrees F. Add potatoes and carrots to a roasting pan. Spray with a little olive oil spray and sprinkle a bit of salt on top. Add the rack on top of the veggies. Place the onion and lemon inside the cavity. Tuck the wings underneath then tie the legs with a piece of twine. In a small bowl, mix together the softened butter, rosemary, thyme, and coarse salt. Lift the skin off the breast of the chicken and place the butter mixture underneath the skin on each breast, then use your fingers to spread it evenly throughout. Place the chicken on the roasting rack breast side up. In another small bowl, whisk together olive oil, salt, paprika, and garlic powder. Use a basting brush to baste the chicken with 1/2 the olive oil mixture. Place in the oven to roast for 35 minutes then baste the chicken once more and roast for 35 more minutes. Turn temperature up to 425 degrees F and roast for another 10 minutes. Remove from oven and let rest for at least 10 minutes before slicing and serving. Serve the chicken with potatoes and carrots, and enjoy every juicy bite! Did you make this recipe?
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