• Herb-Roasted Chicken with Vegetables {crock pot-friendly}

    by  • October 11, 2012 • comfort food, fall recipes, Main Dish, One-Pot Meal, Recipes • 14 Comments

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    Herb-roasted chicken with vegetables is my absolute favorite meal! I make it every other week, sometimes every week when the weather is cool. It’s a simple, one-pot meal that is hearty and satisfying. I also make this for meal trains whenever someone in my church small group or holistic moms network chapter has a baby. It is very nourishing for a new mom!

    The wonderful thing about this recipe is that it can be used as a guide. Any root vegetables, and even bell peppers can be added to it depending on what is in season. All the seasoning is to taste. I never measure. The ghee (can buy here) helps to seal in the moisture and brings out the flavor of the vegetables. Use organic or pastured butter if you don’t have ghee. 

    An alternative to cooking this in the oven is to use a crock pot. Just put everything in and cook on low for about 6 hours. So easy and so yum!

    Save the bones for bone broth and leftover chicken for chicken salad and this meal goes very far!

    Herb-Roasted Chicken with Vegetables
    Author: 
    Recipe type: Entree
    Prep time: 
    Cook time: 
    Total time: 

    Serves: 4-6
     

    Ingredients
    • 1 free-range, organic chicken
    • 2-4 sweet potatoes or yams
    • 4-6 potatoes
    • 4 or more stalks of celery
    • 4 or more carrots
    • 1-2 large onions
    • 1 head of garlic, peeled
    • ghee
    • juice of ½ lemon
    • thyme (dried or fresh)
    • rosemary (dried or fresh)
    • herbamare
    • freshly ground pepper
    • sea salt

    Instructions
    1. Rinse chicken and pat dry.
    2. Place in roasting pan and rub ghee over the breast and legs.
    3. Squeeze lemon juice over chicken.
    4. Arrange chopped vegetables all around chicken and season everything with herbamare, salt, pepper, thyme, and rosemary.
    5. Roast covered in oven for 1½ hours or longer depending on weight of chicken.
    6. Serve with garlic bread.

    What’s your favorite way to prepare chicken?

    Enjoy!

    SarahPAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. INTELLECTUAL PROPERTY DISCLAIMER: All recipes posted on this blog are either my original recipes or modified from other recipes. Proper credit is given to the original author if a recipe was inspired elsewhere. All recipes, either DIY or food are the Intellectual Property of Real Food Outlaws and my product company, 90210 Organics. They must be properly credited if used on any other webpage other than my own. They are intended for personal use only and are not for resale. If you have any questions, just ask. Thank you for your cooperation. View all disclaimers here: http://www.realfoodoutlaws.com/disclaimer/

    About

    Sarah is a crunchy, Eco-chic wife, homeschooling mama to four lively children, and real food blogger at Real Food Outlaws. She is also an herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She's a Certified Health Coach, Natural Living Consultant and Essential Oil Connoisseur. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).

    http://www.realfoodoutlaws.com

    14 Responses to Herb-Roasted Chicken with Vegetables {crock pot-friendly}

    1. teacosy
      October 11, 2012 at 6:21 pm

      Do you cover the chicken while roasting? Is it on a rack in the pan?

      • October 14, 2012 at 10:38 pm

        Thanks for your comment! I cook it covered but I don’t use a rack in the pan. You can uncover it for the last 15-20 minutes of roasting time if you like a crispier skin. I don’t bother basting. With the ghee sealing in the moisture, you don’t need too. You can also cook it in the crock pot on low for 6-8 hours.

    2. teacosy
      October 15, 2012 at 9:16 pm

      Thanks-I have an organic chicken defrosting in the fridge now that I shall cook this way-sounds delish

    3. Elise
      September 16, 2013 at 10:45 am

      Sarah, what temp oven do you use? I worry my pastured chicken won’t be as tender if I use a hot oven.

      • September 16, 2013 at 6:25 pm

        Elise, 375 usually, sometimes 350 if I’m in less of a hurry. The lemon juice and butter or ghee help it stay tender too.

    4. lynsay
      September 19, 2013 at 1:47 pm

      What is ghee?

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    6. Dawn
      November 13, 2013 at 1:16 am

      I roast it in a cast iron skillet. It’s wonderful. Wash chicken, pat dry. Leave out for about an hour. Heat oven to 450. Make a little herb butter (1 Tbsp is plenty) and put in cavity with lemon slices. Rub skin with olive oil and season with salt and pepper. Put a little olive oil in the bottom of the cast iron skillet and place chicken in the skillet. Roast at 450 for an hour without opening oven. Alternatively, you can brown it a bit, then tent with foil to keep it from splattering so bad in the oven. Make sure temperature reaches 165 in thickest part of the chicken. Take chicken out, pour out the juices to make gravy (you can add some white wine to the pan and a little lemon juice if you like). Taking the chicken out of the fridge an hour before helps it cook faster. Put foil on chicken and let it rest for 20 minutes, then eat.

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