Roasted Chicken and Veggies
Making this roasted chicken and veggies on Sundays has become a tradition in my house. It’s something I do every Sunday to prepare healthy meals for the workweek - a great way to meal prep quickly and easily!
Ingredients
- 1/2 head cabbage chopped
- 4 carrots chopped
- 1 large onion diced
- 6 whole garlic cloves
- fresh thyme rosemary and sage
- spray avocado oil
- salt and pepper
- 1 whole chicken
- optional: 1 tbsp butter
Instructions
- Preheat oven to 350.
- Toss the cabbage, carrots, onion, garlic, and herbs in a pan or large cast iron skillet. Spray with avocado oil and add salt and pepper to taste.
- Spray avocado oil all over the chicken, add salt and pepper as well.
- Cook for about 1.5 hours or until chicken is cooked through.
- I take the chicken out to cool, then add the veggies to the stovetop with butter to get the nice and soft and delicious. It's amazing!
Notes
Feel free to mix up the veggies – you can add whatever you like. Here are some of my favorites to roast under a big ol’ chicken:
- butternut squash
- brussels sprouts
- leeks
- kale
- turnips
- celery
- zucchini
- green beans
Tried this recipe?Let us know how it was!