Popular Conditions & Diets
Ingredients
10
Time
1h 20m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
10
Time
1h 20m
Serves
4
3 1/2 lb
Whole Chicken
spatchcocked
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
3 Tbsp
Extra-Virgin Olive Oil
divided
1 bunch
Carrots
halved
200 g
Dinner
Gluten-Free
Fennel
wedged
1
Yellow Onion
quartered
1 head
Garlic
top removed
3 sprigs
Fresh Thyme
1
Lemon
sliced into rounds, for serving
1
Preheat the oven to 425°.
2
Pat the chicken dry with paper towels and season with salt and pepper all over.
3
Heat a large cast iron skillet over medium heat and drizzle 1 tbsp of olive oil. Once hot, place the chicken breast side down and sear for 12 to 15 minutes, flipping halfway through. Remove the chicken and set aside and remove the skillet from the heat.
4
Drizzle the remaining oil in the skillet and add the carrots, fennel, onion and garlic. Place the chicken on top. Scatter the thyme over everything. Move into the oven and cook for 45 to 55 minutes, until the chicken is cooked through.
5
Remove the chicken from the skillet and let it rest for 10 minutes before carving. Serve with lemon wedges. Enjoy!
6
Substitutions: No onion or garlic, omit. No carrots: use another vegetable such as parsnips, or potatoes. No thyme: use rosemary, or other fresh herb.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
