- 1 whole chicken
- 1/4 cup extra virgin olive oil
- 2 lemons
- 7 sprigs of fresh rosemary
- salt and pepper to taste
- 1 onion
- 6 carrots
- 1 bunch of asparagus
- 1 large sweet potato
Preheat oven to 425 degrees. Cut onion, carrots, asparagus and sweet potato into chunks and place in bottom of roasting pan. Mix the vegetables with about 1/2 tbsp of the oil and toss with salt and pepper. Place sprigs of fresh rosemary on top of the vegetables.
Cut lemons into quarters and set aside.
Remove chicken giblets and rinse chicken while removing excess fat and pin feathers. Place chicken on oven roasting rack over vegetables and lightly brush the outside of the chicken with the olive oil. Salt and pepper the inside and outside of the chicken. Stuff the lemons into chicken cavity.
Place entire roasting pan in the oven and bake for 75-90 minutes or until internal temperature of the chicken reaches at least 165-degrees F.
When chicken is complete, cover entire pan with aluminum foil for 15-20 minutes.
Transfer chicken and vegetables to separate platter. Enjoy!
Nutrition Information Per Serving
Calories: 441 Protein: 33g Carbs: 6g Fat: 31g