2 whole chickens approx 1.2kg to 1.5kg each (that's about 3 pounds, organic free range if possible)
2 tbsp garlic powder (buy from iherb or amazon)
2 tbsp onion powder (buy from iherb or amazon)
2 tbsp paprika (buy from iherb or amazon)
3 tsp natural sea salt (buy on iherb or amazon)
1-2 tsp pepper (buy from iherb or amazon)
olive oil
1-2 large sweet potato skin on
half a bunch of flat leaf parsley
serve with fresh in season salad & veggies (in the picture I have sliced purple carrots, cucumber, radish, chopped parsley, simple coral lettuce in olive oil & balsamic and fermented veggies if you have any on hand (or check out my recipes page for some fermented veggie & salad recipes)
Instructions
wash and pat dry the chickens
in a large bowl or container, place the chickens and rub the garlic powder, onion powder, paprika and salt evenly, set aside for 2 hours or till the next day
if the chickens have been in the fridge, take them out at least 30 minutes before cooking
pre-heat the oven to 200 degrees (390 farenheit)
drizzle a generous amount of olive oil over the chickens and rub evenly
place the chickens on a roasting rack in the middle of the oven
place the sweet potato in the oven with the chickens
roast for 45 mins, then turn the chickens and sweet potato over
roast the chickens for another 30 mins
while the chickens continue to cook, wash and prep your veggies and salad
if using a platter as pictured, place the veggies on the platter with a good drizzle of extra virgin olive oil, salt & pepper
the chickens should be nice and brown with crispy skin
use a meat thermometer to check if it's cooked through (buy from iherb or amazon)
remove the chickens and sweet potato on a platter
break the skin of the sweet potato to expose the flesh then give it a quick mash with a fork
allow the chickens to sit for 10 minutes before serving
Enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/simple-whole-roast-chicken/