GutRx Half The Time Whole Roasted Chicken With Roasted Vegetables

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- My Notes -

  • 5 tablespoon Coconut Oil - melted
  • 4 teaspoon Dijon Mustard
  • 4 teaspoon Fresh Tarragon - minced
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Freshly Ground Black Pepper
  • 3 medium Zucchini - cut into 2” sections
  • 12 medium Carrot - cut into 2” sections
  • 4 pound Whole Chicken
  • 4 cup Arugula - fresh
  • Preheat oven to 450 degrees.
  • Melt coconut oil in a small glass bowl on high for 20 seconds. Mix in dijon, tarragon, 1/8 teaspoon each salt and pepper. Set aside.
  • Prep and cut the vegetables and place them in a large bowl.
  • Butterfly the chicken… whether you call it butterflying or the spatchcock method, this simply one of the quickest ways to get a delicious roasted chicken in half the time.
  • Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it (or use a really sharp knife; carefully!), cutting through the rib bones as you go. Open the chicken out and turn over and flatten it down.
  • Pat dry with a paper towel. Take about half of your melted coconut and herb mixture and rub into all nooks and crannies (easiest to use your hands for this).
  • Toss your vegetables with the remaining half of the coconut and herb mixture (you can use your hands for this too)!
  • Place the chicken in a roasting dish or a large oven proof skillet and surround with vegetables (it is okay, if these pile up a bit on the sides of the chicken) and roast for 45 minutes, or internal temperature reaches 160 degrees. Let stand 10-15 minutes (temperature will rise to 165 degrees).
  • To serve, place a small handful of arugula on each plate as a bed for the roasted vegetables and then serve with the chicken.


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