In Dinner, Gluten Free, Grain Free, Lunch, Recipes, Uncategorized

Whole Roasted Chicken with Mushrooms & Carrots

Whole Roasted Chicken with Mushrooms & Carrots

I absolutely love the ease and simplicity of this recipe, which is thoroughly enjoyed by so many. It’s so much of a staple recipe that it gets made almost every week. It’s super simple to make with a delicious gravy to be soaked into your favourite side dish. Trust me, this is delicious!
Prep Time 30 mins
Cook Time 2 hrs
Servings 6

Ingredients
  

  • 1 whole chicken
  • 3 carrots sliced in half lengthways and then into ½ inch slices
  • 250 g chestnut mushroom sliced
  • 1 red onion finely sliced
  • 1 brown onion finely sliced
  • 3 tbsp olive oil light & mild
  • 3 tbsp coconut aminos (I recommend the brand Rayners)
  • 400 ml boiling water
  • garlic granules
  • sea salt or pink Himalayan
  • herbamre
  • white pepper

serving suggestion

  • roast potatoes, rice, or quinoa 

Instructions
 

  • Pre-heat the oven to 375°F, gas mark 5, 2000°C (180°C fan-assisted).
  • In a large non-stick frying pan add 2 tbsp. olive oil together with the sliced onions and sauté until soft and translucent, then season with sea salt, herbamare, white pepper and garlic granules.
  • In a large rectangle roasting dish, add the sautéed onions to the base, then scatter over the sliced carrots, mushrooms and stir all together so that the mushrooms and carrots are coated in the seasoning. 
  • Place the chicken on a large plate and season inside the cavity of the chicken, along with both sides of the chicken with sea salt, herbamare, white pepper and garlic granules. 
  • Then place the chicken on top of the onions breast facing down, drizzle 1 tbsp. olive oil over the chicken and 2 tbsp. coconut aminos. Pour the boiling water around the onions and place in the pre-heated oven for 2 hours on the center shelf. After every 30 minutes, turn over the chicken and baste with the juices, after the first hour, drizzle over 1 tbsp. coconut aminos. After 2 hours, remove the chicken from the oven, leave to rest for 10 minutes before carving. 
  • Serve with your choice of sides, roast potatoes, rice, or quinoa.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – If you’re unable to get coconut aminos, you can substitute for teriyaki sauce. It’s such an easy way to cook the chicken, although as advised in the recipe, in order to keep it succulent, remember to turn the chicken over every 30 minutes, baste on each turn starting breast facing downwards. If you have leftovers its delicious cold or reheated.
Share Tweet Pin It +1

You may also like

Chicken Curry Salad

Posted on February 1, 2022

Asian Chicken Salad with Creamy Dressing

Posted on February 19, 2021

Previous PostBuckwheat Crepes
Next PostGrilled Salmon with Miso
X