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Roasted Chicken with Roasted Veggies:

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Ingredients

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4 Carrot
1 parsnip
1 rutabaga
4 potatoes
4 stalks celery
3 cloves garlic
1 large Onion
2 tablespoon avocado oil
1⁄2 tablespoon rosemary
1⁄2 tablespoon thyme
1 Whole chicken
1 can cider

Directions ( Default | Numbered )

Preheat oven to 400 degrees.

Roughly chop all the veggies.

Add seasonings and salt and pepper.

Toss in a sheet pan and cook 20-30 minutes.

Preheat grill.

Prepare chicken by rubbing with oil and seasonings.

Empty half a can of cider or juice, puncture holes in the top.

Set rubbed chicken on top of can, and place on grill, avoiding being directly over any flame. I find using a baking tray helps with the movement.

Cook on low setting of grill for 1-2 hours until internal temperature reaches 180 degrees.

  1. Preheat oven to 400 degrees.
  2. Roughly chop all the veggies.
  3. Add seasonings and salt and pepper.
  4. Toss in a sheet pan and cook 20-30 minutes.
  5. Preheat grill.
  6. Prepare chicken by rubbing with oil and seasonings.
  7. Empty half a can of cider or juice, puncture holes in the top.
  8. Set rubbed chicken on top of can, and place on grill, avoiding being directly over any flame. I find using a baking tray helps with the movement.
  9. Cook on low setting of grill for 1-2 hours until internal temperature reaches 180 degrees.

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