Name: High Protein Christmas Roast Chicken And Veggies
Cook time: 1 h 35 min
Total time: 1 h 35 min
Ingredients: 1 whole organic chicken (about 4-5 lbs); 2 lbs Brussels sprouts, halved; 4 large carrots, peeled and sliced into thick chunks; 2 large parsnips, peeled and sliced; 3 tablespoons olive oil or avocado oil; 4 cloves garlic, minced; 1 lemon, halved; 1 bunch fresh rosemary; 1 bunch fresh thyme; 2 teaspoons sea salt; 1 teaspoon cracked black pepper; 1 teaspoon smoked paprika

Ingredients

Scale

1 whole organic chicken (about 4–5 lbs)
2 lbs Brussels sprouts, halved
4 large carrots, peeled and sliced into thick chunks
2 large parsnips, peeled and sliced
3 tablespoons olive oil or avocado oil
4 cloves garlic, minced
1 lemon, halved
1 bunch fresh rosemary
1 bunch fresh thyme
2 teaspoons sea salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika

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Instructions

Preheat your oven to 425°F (220°C). Remove the chicken from the refrigerator at least 30 minutes before cooking to bring it to room temperature. Pat the chicken completely dry with paper towels; this ensures the skin gets incredibly crispy. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, and paprika to create a herb rub.
Stuff the cavity of the chicken with the lemon halves and a few sprigs of rosemary and thyme. Use your fingers to gently loosen the skin over the breast and rub some of the herb mixture directly onto the meat. Rub the remaining herb oil all over the outside of the skin. Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
Toss the Brussels sprouts, carrots, and parsnips in a large roasting pan with a drizzle of olive oil and a pinch of salt and pepper. Spread them out in an even layer, leaving a space in the center for the chicken. Place the prepared chicken directly on the vegetables or on a small roasting rack set inside the pan.
Place the pan in the oven and roast for about 1 hour and 15 minutes. Halfway through the cooking process, use a spatula to toss the vegetables gently so they caramelize evenly. The chicken is done when a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for at least 15 minutes before carving; this allows the juices to redistribute, ensuring the meat stays moist. While the chicken rests, you can pop the vegetables back into the oven for 5 minutes if you prefer them extra crispy. Carve the chicken and serve it on a large platter surrounded by the roasted vegetables.

Cook Time: 1 hour 35 minutes