Roast Chicken - wheat free/sugar free/grain free - can be made dairy free

Roast Chicken

Most of the time I do a roasted chicken in the crockpot because I can leave it for hours and not have to worry about it.  But if you have less time, you can roast a chicken in the oven in about 1 1/2 hours.  Chickens are often labeled for Roasting or Frying, and the difference is the age.  Roasting chickens are usually older and have more meat on them, but really, you can use either one.

1 whole chicken, neck, heart, gizzard etc removed - you can use them later for chicken broth or something, but I've never been crazy about their taste.  

1 T minced garlic

2 t poultry seasoning

1/2 t paprika

1 large onion

5 large carrots

2-3 T butter (optional)

Preheat the oven to 425 degrees.  Loosen the skin on the breast and thighs of the chicken.  Make a paste of the garlic and poultry seasoning, you can add a little salt too if you want.  "Push" the paste under the skin wherever you can reach it.  Peel and cut up the vegetables into bite sized pieces and add them in and around the chicken in a large roasting pan.

Here's where I tried to follow the recipe and it just didn't work - my original recipe called for rubbing the butter all over the chicken.  I hadn't ever tried that before and it's a lot harder than you'd think.  The butter stuck to my fingers, almost none of it stuck to the chicken.  Next time I try this, I will probably melt the butter and just pour it over the chicken, it really didn't work at all, you may want to just leave it out altogether.

Put the pan in the oven and roast at 425 for around 1 1/2 hours, test by cutting into the joint between the thigh and breast, the liquid should run clear without any pink.

Take any leftover carcass of the chicken and stick it in the crockpot and cover it with water, leaving it on low for several hours.  Any leftover meat will fall right off the bones for use in another recipe and the broth can be used for chicken soup.

This recipe is difficult to determine calories on since it makes around 6 servings the first day and then a lot of leftover chicken to use in another recipe.  Assuming you eat half a pound of chicken, plus 1/6th of the vegetables, it's around 380 calories with 4 grams of carbohydrates, 1 gram fiber.