Lemon Chicken with Roasted Vegetables

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This was adapted from "French Chicken in a Pot"...which I first saw on America's Test Kitchen or Cook's Country (they have the same people...so I always forget which one it was).

The following recipe is gluten free...though not technically paleo as it uses white potatoes. You could always substitute sweet potatoes or cut out the potatoes altogether to make it totally primal. Serves about 6 people.






Ingredients for Chicken:
  • 1 celery stalk, cut into 1 inch pieces
  • 1 carrot, cut into 1 inch pieces
  • 1 lemon, halved
  • 1 whole chicken
  • 1/2 cup chicken broth/stock
  • 1 tbsp. olive oil
  • salt and pepper to taste

Directions for Chicken:
  1. Salt and pepper the outside of the chicken. Season with whatever other seasonings you like (I usually do about 1/2 tsp of basil). 
  2. Heat olive oil over medium to medium-high heat in a stockpot. Insert chicken breast side down into oil. Add the celery and carrot and cook for about 5 minutes (until browned). 
  3. Flip the chicken and cook the other side for about 5 minutes (until browned). 
  4. Flip the chicken back over to where the breast side is down. Juice the lemon over the bird and put 1 half of the juiced lemon into the cavity. Leave the other lemon half on the outside in the sauce. 
  5. Add the chicken broth/stock, cover (put foil under the lid if the lid is at all loose on the pot), and put into a 250F oven for 2-3 hours. 
  6. Let the chicken rest for 20 minutes before carving. The sauce can be strained, thickened, and served over rice or as a gravy if you wish.
Ingredients for vegetables:
  • 2 zucchini squash, quartered and cut into 1 inch pieces
  • 3-5 potatoes (depending on size), peeled and cut into 1 inch pieces
  • 3 carrots, peeled and chopped
  • 1-2 tbsp olive oil
  • salt and pepper to taste
Directions for vegetables:
  1. Line a 13x9 cake pan with aluminum foil (makes for easy cleanup, though not necessary). 
  2. Put 1 tbsp. of olive oil straight on the foil to oil the bottom of the pan so the veggies won't stick as much.
  3. Add the chopped vegetables. Salt and pepper them. If you desire other spices, add them. 
  4. Put another 1 tbsp. of olive oil over the veggies. Mix with fingers to coat. 
  5. If you have room, you can cook the vegetables underneath the chicken in the oven for the same amount of time (or until done), stirring the veggies every 30 minutes or so. If you don't have room, turn the oven up to 350F and cook for about 45 minutes to an hour (or until done), stirring the vegetables every 15 minutes or so.

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