Roasted Honey Lemon Chicken
1 whole chicken 2-3 lbs
2 tablespoons of avocado oil
2 tablespoons of raw honey
1 tablespoon of sea salt
3 lemons
2 medium onions
1 tablespoon of minced garlic
1 lb rainbow carrots
- Preheat the oven to 350°F.
- Rinse the chicken and pat dry. Place the chicken, breast side down in a 13x9 baking dish.
- Drizzle the chicken with the avocado oil and honey, sprinkle with the salt, and stuff it with one whole lemon.
- Cut the remaining 2 lemons in half placing them in the corners of the baking dish.
- Cut the onions in half, (leaving the skin on) placing those next to the lemons.
- Sprinkle the minced garlic around the chicken and lemons.
- Fill the rest of the dish with the rainbow carrots.
- Bake the chicken for 50-60 minutes, until the skin is browned.
- Increase the heat to 450°F and turn the chicken breast side up, bake for another 15 minutes, until an instant read thermometer inserted into the thigh reads 170°F-180°F
- Carve and enjoy!!!
You can use olive oil or coconut oil. You could even use fancy oil like hazelnut oil but I love avocado oil because it has such a mild flavor.
Roasted Red Skin Potatoes
Red skin potatoes
Cut the potatoes into quarters or smaller if they're big potatoes. Toss the potatoes in avocado oil, just to coat the potatoes, then sprinkle all potatoes with the seasoning. Line a baking sheet with parchment paper (or foil) and spread the potatoes out evenly. Since I made these with the chicken at the same time, I put the potatoes in about 40 minutes after the chicken and cooked them until the chicken was finished. You can use whatever seasoning you'd like, I just LOVE my FlavorGod seasonings. Just make sure you read your labels!
If I were making these stand alone I'd bake them at 400°F for 40-50 minutes until they're cooked, brown and crispy.
If I were making these stand alone I'd bake them at 400°F for 40-50 minutes until they're cooked, brown and crispy.
