800 grams of chicken pieces (bone in and skin on) or 1-2 young chickens weighing about 800 - 1000 grams in total
250 grams sweet potato, peeled and cut into small uniform pieces
1 small bunch of baby carrots or 2 medium carrots peeled and cut into small uniform pieces
Small handful of radish
1 small brown or spanish onion, peeled and quartered
Keto Friendly Option use - cabbage, kale, cauliflower, zucchini, brussel sprouts, broccoli (and make a fresh salad on the side with any leafy greens, the darker green the better, add cucumbers, avocado, extra virgin olive oil and fresh herbs, avoid any of the root vegetables)
5 sprigs of thyme
1 bulb of garlic, halved whole with skin on
Good quality sea salt
Pepper
Extra virgin olive oil
Instructions
Preheat the oven to 180 C (356 F)
Rub ½ tsp salt and ½ tsp pepper into the chicken
Drizzle and rub 2 tbsp olive oil over the chicken
If using a whole young chicken (or 2) stuff the chicken with 1 quarter of an onion, 2 cloves of garlic and 1 sprig of thyme
Set the chicken aside
Peel and chop the sweet potato the size into uniform pieces about the size of cherry tomato, drizzle in olive oil, ¼ tsp of salt and toss evenly
Layer the sweet potato on the bottom of your roasting pan (I used my griddle) or use the Keto friendly vegetables listed above
Peel the baby carrots or peel and chop the large carrots the same size as the sweet potato
Place theĀ carrots, radish, onion, garlic in a small bowl and drizzle with olive oil, ½ tsp salt and pepper and toss evenly
Place the chicken on top of the sweet potato skin side up for pieces and breast side up for whole
Then add the carrots, radish, onion, garlic and thyme around the chicken as pictured
Sprinkle extra salt and pepper over the skin
Roast for 30 minutes, if the skin isn't golden brown or crispy, turn on the top element (grill) and brown for about 3-5 minutes (check at 3 minutes)
Serve with steamed veggies and a crispy green salad, don't forget to pour the tasty pan juices over the chicken!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/one-pan-roast-chicken/