Roast Chicken and Low Carb Veggies

Roast Chicken

  • Roasting Pan
  • Cutting Board
  • Boning Knife
  • Butcher's Twine
  • 1 3 lb whole chicken (Remove giblets)
  • 2 Tbsp butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • salt (Season liberally)
  • pepper (Season liberally. )

Roasting Vegetables

  • 4 stalks celery
  • 3.5 oz baby carrots
  • 3 large sweet onions
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius

  2. Cut carrots, onions, and celery. Pleace them in the bottom of the roasting pan.

  3. Remove giblets from the chicken cavity.

  4. Pat chicken dry

  5. Season liberally with salt, pepper, garlic powder, and thyme. In addition to seasoning the top and bottom, you need to also season both sides of the chicken and inside the cavity.

  6. Truss the chicken with butcher's twine

  7. Place chicken on top of vegetables in the roasting pan.

  8. Place the roasting pan filled with chicken and vegetables in preheated oven for 1 hour and 15 minutes.

Instead of thyme, season with twice as much pepper and sprinkle with TruLemon for lemon pepper chicken.

Main Course
American