Place all the veggies on the bottom of a roasting pan. Sprinkle with 1 tsp sea salt and 1 tsp pepper and drizzle with some olive oil.
Season chicken with 1 tsp salt and 1 tsp pepper, and rub with oil. Stuff the carcass with the lemon and garlic cloves.
Roast in 425° F oven for 1 - 1 1/2 hours. Let rest 15 - 20 minutes when it comes out of the oven.
Eat right away or allow to cool and use meat for soups, salads, sandwiches. DO NOT throw away the carcass. Throw it into a pot of water with some veggie scraps and cider vinegar to make your own bone broth.
Calories from fat373
Calories from saturated fat90
Total Fat41 g
Saturated Fat10.0 g
Trans Fat0.0 g
Polyunsaturated Fat7.6 g
Monounsaturated Fat20.7 g
Total Carbohydrate11.7 g
Dietary Fiber5.3 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford