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    Lemon Garlic Roasted Chicken and Vegetables


    This is another very simple, allergen-free recipe that we made at the recent Take Back Your Health Retreat in the Outer Banks. You can also throw in some chopped root vegetables during roasting to make this a complete meal! Be sure to choose organic chicken, and better if you can order your chicken from a sustainable farm like Primal Pastures.

    Lemon-Garlic Roasted Chicken

    Makes 4 servings

    4-6 chicken pieces, bone-in, skin-on
    2 lemons, sliced into quarters.
    6 cloves garlic, roughly chopped
    ¼ cup olive oil
    ½ tsp. sea salt
    1 sprig rosemary, leaves pulled off and roughly chopped
    1 sprig sage, roughly chopped
    Optional: root vegetables, like carrots and turnips, roughly chopped

    1. Preheat oven to 350 degrees F. Line a deep baking dish with parchment paper and place chicken on top of the paper. Sprinkle lemon juice, herbs, salt and olive oil onto chicken. Turn chicken to coat both sides. Leave chicken with the skin side up. Add root vegetables mingled in with the chicken, if using.
    2. Bake chicken, uncovered, for approx 45-65 minutes, depending on the size of your chicken pieces, until flesh is white all the way through. Serve hot. Store leftovers in fridge for no more than 4-5 days.

    Enjoy! And let us know in the comments below if you try the recipe – and what you think of it.

    Keep taking back your health,

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    Take Back Your Health with Robin Shirley