Make an easy meal by roasting a whole chicken for dinner. Serve with the Mashed Cauliflower and Herbs, or Olive Oil Garlic Mashed Potatoes and Green Beans. Use the leftover meat the next day to top a green salad. Then use the chicken bones and skin to make a nourishing stock.
Ingredients
1
whole chicken
(about 5 pounds)
3 tablespoons
extra virgin olive oil
1
lemons
zested and quartered
3 cloves
garlic
crushed
2 teaspoons
minced
fresh rosemary
2 tablespoons
minced
fresh thyme
2 teaspoons
kosher salt
½ teaspoons
freshly ground
black pepper
2
shallots
quartered
3 sprigs
fresh thyme
3 sprigs
fresh rosemary
