Ingredients
- 1 roasting chicken (4 to 6 pounds) preferably with a pop-up thermometer!
- Salt & pepper
- Fresh thyme (bunch)
- Two soft lemons cut in half
- 1 head of garlic
- 10-15 whole carrots, peeled with stems cut off
- Large sweet potatoes or yams peeled
Steps
- Preheat the oven to 425 degrees F.
- Clean out whole chicken (all insides out)—wash with water and pat dry.
- Put salt & very, very little pepper on outside of chicken.
- Take one half lemon and drizzle juice outside chicken, discard peel.
- Take garlic head, cut in half and shove inside chicken cavity.
- Take remaining three lemon halves and bunch of thyme, shove inside chicken cavity.
- Put carrots on bottom of pan (not cut).
- Cut sweet potato into chunks and sprinkle on bottom of pan.
- Roast chicken at the higher temperature UNCOVERED for 30 minutes and then COVER with tinfoil, and lower temperature to 375 degrees F.
- Cook for another hour to hour and a half either watching the pop-up or assuring that the temperature inside the chicken is 180 degrees F.
- Let sit for about a half hour covered, the veggies steam even more and become really soft.
- For the finger feeder kiddo: Break up (small pieces, carefully selected with all bones, skin and fat removed) breast or leg meat, some carrots and some sweet potatoes. For the grownups: Eat while you can! Enjoy.
