After I had our second son, a friend brought me this dinner, and it immediately became one of my very favorite meals. This recipe is a staple at our house, and I love that the whole meal is cooked in one dish – makes for an easy prep and easier cleanup! (Can I get an “Amen” from from all my frazzled AIP cooks?)
The other part? This dish has a gorgeous presentation and is always a hit with dinner guests. And I love a good AIP meal I can serve with pride!
TIP: I often interchange the white-fleshed yams and carrots for parsnips and orange-fleshed sweet potatoes. Either way is fine – I just always use one orange and one white vegetable.
- 1 whole chicken, rinsed and patted dry
- 1/2 head large green cabbage, cut into chunks
- 2-3 large white-fleshed sweet potatoes, cut into 1" chunks
- 5 carrots, cut into chunks
- 1 large yellow onion, cut into 1" chunks
- 1/2 bunch thyme
- 1 head garlic, cut in half
- 1 lemon, cut in half
- Oil or fat of choice
- salt and pepper (Caution: the strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
- Preheat oven to 425.
- Place all cut vegetables in bottom of 9x13 or larger casserole dish.
- Stuff garlic, lemon and thyme into cavity of chicken. Tie legs for presentation, or leave undone.
- Lay chicken on top of bed of vegetables, breast-side up.
- Rub olive oil onto skin of chicken. Season with salt and pepper to taste.
- Roast for 1 1/2 hours, or until meat thermometer reads 165.
- Let sit 10 minutes before carving.