Lemon-Ginger Chicken with Roasted Root Vegetables

Name: Lemon-Ginger Chicken with Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp minced peeled fresh ginger; 2 Tbsps chopped fresh parsley; 1 teaspoon ground black pepper; 2 teaspoons grated lemon peel; 2 Tbsps olive oil; 2 teaspoons paprika; 4 kilograms whole roasting chickens; 6 servings Roasted Root Vegetables; 2 teaspoons salt

Lemon-Ginger Chicken with Roasted Root Vegetables is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One serving contains 1104 calories, 85g of protein, and 82g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up roasting chickens, lemon peel, parsley, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under.

Ingredients you will need

Chicken

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Whisk

Bowl

Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.

Ingredients you will need

Chicken

Equipment you will use

Roasting Pan