Recipe: All-In-One Meal – Whole Chicken & Veggies

Ingredients:

  • Garlic Powder
  • Onion Powder
  • Sage
  • Rosemary
  • Thyme
  • Tarragon
  • Salt
  • Black Pepper
  • Paprika
  • Lemon Pepper
  • Lemon Thyme Mix
  • Butter
  • Avocado Oil
  • Coconut Oil
  • 1 Whole Chicken
  • 1 Lime
  • 1 Texas Pink Grapefruit
  • 1 White or Yellow Onion
  • 4 or 5 Red Potatoes
  • 1 Sweet Potato
  • 4 Carrots
  • 1 Yellow Squash
  • 1 Zucchini
  • ½ lemon juice

Directions:

Gather all your ingredients, including a sharp knife, chopping board, and a large low side pan.

I like to soak my chicken in salt water for 8 to 24 hours; it gives the chicken better flavor. My stepmother Roxie taught me this trick. Preheat the oven to 425 or 400 if your oven runs hot. Rinse the chicken and pat dry. Place it on the pan. Salt and pepper the cavity and stuff with ¼ of the grapefruit, some of the onion, and the lime cut in half. Start with the bottom side of the chicken first. Rub it down with butter and season as you please. I used salt, pepper, garlic powder, onion powder, paprika, thyme, tarragon, rosemary. Flip it over, butter, and season the top side. Place in the oven for 30 minutes.

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While the chicken is cooking for 30 minutes cut up the veggies and place in separate bowls or areas. Cut the remaining grapefruit into approximately 2 in hunks and set aside. Cut the remaining onion in to similar size hunks, place in a bowl, squeeze ½ a lemon juice over the onion, cover in coconut oil (I used a spray), salt, lemon pepper, and set aside. Cut the red potatoes in half, if they are bigger ones cut them in quarters. Peel and cut the sweet potato in similar size pieces and mix with the other potatoes. Cover in avocado oil, garlic powder, onion powder, thyme, sage, salt, pepper, and set aside. Cut the ends off the carrots, peel, cut in one inch pieces, cover in coconut oil, garlic powder, onion powder, paprika, salt, pepper, and set aside. Cut the yellow squash and zucchini in pieces the same size as the carrots or slices. Cover in avocado oil, garlic powder, lemon/thyme herb mix, salt, pepper, and set aside.

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By the time this is all complete the 30 minutes should be about up. When it is pull the chicken out of the oven and surround with the veggies – order is actually important….grapefruit, onion, potatoes, and carrots. Place in the oven for 30 minutes.

When the 30 minutes are up add the yellow squash and zucchini and place back in the oven for an additional 30 minutes.

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When finished there might be a bit of moisture still in the pan, pull the chicken off and place on a platter to rest and absorb the juices for 15 minutes. While the chicken is resting stir the veggies around on the pan and place back in the oven for the 15 minutes.

Done! Eat!

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