ROASTED CHICKEN WITH VEGETABLES

MEAL TYPE: Entree

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

1 free-range roasting chicken (approximately 6 pounds)

1 lemon

1 large onion, peeled and sliced in half

2 or 3 fresh sprigs of rosemary, plus more sprigs for garnish

kosher salt and freshly ground black pepper to taste

fresh poultry seasoning

3 carrots, sliced in thick rounds

2 medium sweet potatoes, chopped

3 stalks celery, sliced into 2-inch pieces

3 cloves garlic

1/2 cup organic chicken broth

olive oil to taste

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INSTRUCTIONS

Preheat the oven to 450°F.
Rinse the chicken, pat it dry, and remove the giblets. Cut the lemon in half and squeeze lemon juice on the chicken skin.
Place the onion and the rosemary sprigs in the chicken cavity. Season the cavity with salt and pepper. Generously season the chicken all over with salt, pepper, and fresh poultry seasoning. Place the chicken in a roasting pan.
In a bowl, mix the carrots, sweet potatoes, celery, and garlic. Lightly cover with olive oil and season with salt and pepper. Arrange the vegetables around the chicken.
Place the roasting pan on a rack. Pour the broth over the chicken and roast in the oven for 30 minutes. Stir the vegetables once during the cooking time. Reduce the heat to 375°F and continue to roast for at least an hour more, until the juices run clear and the internal temperature reaches 170°F.

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