Day 8- Whole Roasted Chicken


  • 1 whole chicken
  • Spice rub mix (I use a combo of paprika, garlic/onion powder, cumin, cayenne, salt and pepper)
  • 1 lemon – cut in half
  • 4 cloves of fresh garlic
  • Fresh herbs (rosemary and thyme work well)
  • Loads of Brussel’s sprouts, celery root, onion and leeks


  • Preheat oven to 375
  • Put your veggies into a deep roasting pan that’s been lined with foil.
  • Prep the whole chicken: Cut off the neck (if it’s still attached).  Rinse the inside and outside of the chicken thoroughly under cold water. Pat it dry completely.
  • Put the chicken into a roasting pan right on top of the veggies, breast-side up.
  • Stuff the lemon, garlic and fresh herbs into the chicken.  (You can truss it, but you don’t need to.  I always let my chicken roast without the string.)
  • Rub the spice mix thoroughly over the chicken skin
  • Roast for 60-80 min – until internal temp in the breast is 165.  1/2 way through cooking, toss the veggies around to ensure that they’re getting roasted evenly.
  • Tent the chicken for 10 min under foil.
  • Carve and serve!  The juices from the chicken will spread onto the veggies – mix them around to spread evenly.

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