I just discovered that I prefer to roast a chicken after it’s been cut up by someone else other than me. Why? It’s just easier. Roast the vegetables together with the chicken.

Ingredients:

• 1 Fryer
• Salt and Pepper
• Brussel Sprouts
• Carrots, cleaned and sliced in half
• Potatoes, rinsed and sliced into large chunks
• Fennel, cut into chunks
• Garlic Cloves, peeled and left whole

Put all in a roasting pan or a paella dish. Brush or rub with oil (I used coconut oil) , salt and pepper and herbs.

Roast at 400 for 65-80 minutes depending upon how crispy and done you prefer your chicken and vegetables. This is now a go-to, one-pot dish in the Gibbs household. So easy and delicious. 

No need to roast a chicken whole.