Ingredients
Units
Scale
- 4 lb. whole chicken
- 3 -4 whole carrots
- 2 stalks whole celery - halved
- 3 cloves garlic - whole
- 1 onion - sliced
For the Rub:
- 2 tsp. sea salt
- 1 tsp. ground coriander
- 1 1/2 tsp. dried oregano
- 1 tsp. ground turmeric
- 1/4 tsp. ground black pepper
- 3 tbs. olive oil
For the Poivrons:
- 2 dozen poivrons (sweet mini peppers)
- Olive oil for drizzling
- Sea Salt
Instructions
For the Chicken:
- Combine all of the ingredients for the rub and massage it into the chicken skin.
- Lay the cleaned carrots, cloves of garlic, onion slices and celery at the bottom of a large cast iron frying pan.
- Place the chicken on the lined veggie rack.
- Preheat Oven 350 degrees F.
- Bake the chicken for 1 ½ or until the chicken is a beautiful golden color and the juices run clear.
- Note: About a half hour before the chicken is ready to come out of the oven add a cup of water to the bottom of the pan to create a nice ajous for the chicken.
For the Poivrons:
- Pre-heat Oven at 350 degrees F.
- Line the peppers in a large cast iron frying pan.
- Sprinkle the peppers with sea salt and a drizzle of olive oil.
- Bake 40 – 45 minutes or until the pepper wilt and reach a beautiful char.
- Carefully remove from the pan with a spatula, since the peppers will be fragile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4-6
