Summary

Roasted Butterflied Chicken w. Onions & Carrots is a gluten free and whole 30 main course. For $4.08 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1159 calories, 86g of protein, and 84g of fat each. If you have carrots, herbes de provence, ghee, and a few other ingredients on hand, you can make it. To use up the ghee you could follow this main course with the Rice Pudding with Pistachios, Raisins and Saffron as a dessert. This recipe from fullbellysisters.blogspot.com has 73 fans. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is excellent. Try Roasted Chicken Breasts With Carrots And Onions, Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions, and Steak With Roasted Carrots And Onions for similar recipes.

Ingredients

• 1 carrots, sliced diagonally about 3/4" thick
• 2 chicken, preferably free-range
• 3 ghee, melted
• 4 ghee (or butter or coconut oil), softened
• 5 Herbes de Provence (or dried rosemary)
• 6 freshly-ground pepper
• 7 red onions, cut into wedges
• 8 sea salt (I used this Garlic Medley Sea Salt that I love)