Herb & Garlic Whole Roasted Chicken with Veggies


6 cups Broccoli (chopped)

2 cups Brussels Sprouts (trimmed, halved)

8 Garlic (cloves)

3 tbsps Extra Virgin Olive Oil (divided)

1 tsp Sea Salt (divided)

4 lbs Whole Roasting Chicken

1 tbsp Rosemary (chopped)

1 tbsp Thyme (chopped)


  1. Preheat the oven to 425ºF (218ºC).

  2. Add the broccoli, Brussels sprouts and garlic to a roasting pan. Toss in half the oil and half the sea salt.

  3. Place the chicken on top of the veggies and coat in the remaining oil. Rub the sea salt, rosemary and thyme on all sides. Roast for 15 minutes.

  4. Lower the heat to 350ºF (177ºC), rotate the pan and continue roasting until the internal temperature of the chicken reaches 165ºF (74ºC). This will take about 15 to 17 minutes per pound.

  5. Remove from the oven and create a tent with foil over the chicken. Let it rest for 15 minutes before serving. Enjoy!

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