We love this surprisingly Healthy and Low Carb recipe that is full of flavor and texture! Even your pickiest eater will LOVE this! One note, make sure you use a Cast Iron or very sturdy Roaster that can withstand 500 degrees for 30 minutes! DO NOT USE GLASS!

INGREDIENTS:

• 1 Whole Chicken Cut up or 4 Large Chicken Breasts with skin and bones
• 1 Large Lemon, halved
• 1 teaspoon Rosemary
• 1 teaspoon Thyme
• 1 teaspoon Basil
• Sea Salt and Pepper to taste
• 4 Tablespoons minced garlic
• 6 Large Roma Tomatoes, quartered
• 2-3 Large Sweet Potatoes, sliced (you can use carrots, turnips, etc….. – your choice for root veggies)
• 2 Medium Sweet Onions, quarted

INSTRUCTIONS:

Line your Roasting Pan with Parchment paper if needed.  Use the lowest rack in your oven and Preheat the oven to 500 degrees. Yes, 500 degrees!

Place the chicken pieces in the pan with the vegetables surrounding the chicken. Mix the herbs, salt and pepper in a small bowl.  Spread evenly over the chicken skins. Squeeze each lemon half over all chicken and vegetables.  Spread the garlic evenly over the chicken pieces.

Depending upon your oven and the size of your chicken and veggie slices, bake at 500 degrees for 20-50 minutes until chicken reads 165-170 on a meat thermometer inserted into the meat, not touching a bone and juices run clear. Also, chicken skins should brown nicely.

Separate chicken from veggies and serve with a Balsamic Honey Sauce and Honey and Cinnamon sprinkled on the Sweet Potatoes!

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet