- 1 whole chicken free range/organic preferred but optional
- 3 medium sweet potatoes
- 3 small or 2 large apples
- 1 large onion
- 2 cloves garlic
- 4 Tbsp Evoo or other oil/fat of your choice
- 1/2 tsp Rosemary
- 1 tsp Sage
- 1 tsp Thyme
- 1/4 cup Maple Syrup
- 1 tsp Salt
- 1/4 tsp Pepper
- Bread of your choice: serve with butter.
1. Preheat the oven and prep the chicken: turn oven on to 425F. Open up the chicken (do this somewhere near the sink and a trash can with your pan on the counter nearby), remove any bags of giblets on the inside of the chicken. Place the chicken on rimmed sheet pan. 3. Chop and dress vegetable and apple mixture: on a cutting board, peel and roughly chop your apples and quarter the sweet potatoes and slice onions. 4. In a bowl mix up your mixture of maple syrup, evoo, herbs, salt and pepper. Add veggies and apples to bowl. Toss to coat evenly. 5. Add veggies and apples to the chicken pan by pouring them over the chicken so it gets coated with the maple syrup mixture as well. Spread veggies out flat on the pan. 6. Bake for 1 hour.7. Chicken should be 165 when done and veggies tender. 8. Serve with buttered bread if desired. 9. Enjoy!
- Pick any meat left on the chicken and save it for lunch the next day or within the week. Make quesadillas, burritos, chicken salad or whatever you fancy !
- Save the bones! Put the entire contents of what is left on the sheet pan (minus the meat you saved) in the instant pot with 8 cups of water and cook for 90 minutes on high pressure. BOOM. Homemade bone broth! Add salt, pepper, onion, celery etc per your taste if you want a more flavorful broth for sipping. But just leaving it plain will make for a perfectly usable unsalted chicken broth/bone broth for recipes like soups, gravy, etc--mine gels in the fridge revealing a quality, collagen rich, gut healing broth!
