Gluten-free comfort food is easy, and the perfect thing on a cold, blustery winter's eve. Here's my take on this classic entree:
Stuff a chicken with carrots, sage, thyme, and apple slices. Massage the outside with olive oil, sea salt, and pepper. Place in dutch oven on top of chunks of carrots and red potatoes that have been tossed in olive oil. Roast at 425° for 30 minutes, cover with foil and reduce to 350° until done (internal temperature of 160°). Let rest for 10 minutes. Serve with Brussels sprouts and homemade applesauce.
Stuff a chicken with carrots, sage, thyme, and apple slices. Massage the outside with olive oil, sea salt, and pepper. Place in dutch oven on top of chunks of carrots and red potatoes that have been tossed in olive oil. Roast at 425° for 30 minutes, cover with foil and reduce to 350° until done (internal temperature of 160°). Let rest for 10 minutes. Serve with Brussels sprouts and homemade applesauce.
