Herb Chicken In A Hurry!

Makes 1 Whole Chicken & A Large Bowl of Mixed Vegetables

Preparation Time: 5 Minutes

This recipe is a family favorite! It is delicious and only takes 5 MINUTES to prep! With minimal effort, you can offer your family a delicious herb chicken alongside a scrumptious vegetable medley!

As always, choose organic when possible and ask your body if it wants each ingredient.

This is your opportunity to personalize your diet based on your body’s individual needs. Ask your body before adding each ingredient if it wants that ingredient. If not, leave it out. Feel free to venture outside of this recipe by asking if your body wants other vegetables that aren’t listed below or a different oil, for instance.

Trust yourself and have fun with this one!

Ingredients:

• Whole chicken, 4 pounds

• 4 Tablespoons olive oil (or any oil your body wants i.e., avocado, coconut oil, etc.)

• 3 Tablespoons Frontier Co-Op Organic Vegetable Grilling Seasoning*

• Vegetables that can be tossed into the pan without chopping, such as:

• Baby potatoes

• Baby carrots

• Mushrooms

• Brussels Sprouts

• Pearl onions

• 2 teaspoons Real Salt® plus more to taste

*Alternatively make your own seasoning mix based on your body’s unique dietary needs.  Click HERE for one of my favorites!

As always, ask your body which individual ingredients it wants to eat in that moment and choose organic whenever possible.

Instructions:

1. Any baking pan or dish is okay to use if it has a lid and high enough sides to hold vegetables.  Preheat oven to 350 degrees F.  If using a clay pot, which is my preference, soak top and bottom of clay pot in cold water for 10 minutes and do not preheat the oven.   

2. Place the whole chicken in the pan. 

3. Drizzle oil on the outside of the chicken.

4. Sprinkle the spice mixture all over the chicken; flip and repeat. Reserve the salt for the end of baking.

5. Place chicken breast on bottom of the pan.

6. Add all vegetables.  Coat vegetable with additional oil and seasoning, if desired.  Alternatively, half way through cooking, turn vegetables in the pan to coat with fat and seasoning. 

7. Cover the pan and place in pre-heated oven.  If using a clay pot, place in cold oven and then turn on oven. 

8. Bake for roughly 80 minutes if chicken is defrosted (roughly 20 minutes per pound) or roughly 100 minutes if frozen, or until internal temperature reaches 165 degrees F (thermometer should be inserted into the thigh but not touching the bone) and no pink is visible upon cutting into the meat.

9. Allow meat to cool and then de-bone chicken.  Add salt to taste. Save the carcass to make bone broth.  Save the liquid portion to use as a dressing or sauce for burritos, lettuce wraps, salads, or sandwiches; simply re-heat to turn the sauce back into a liquid and pour on top.