Whole30 Dinner – Spicy Roasted Chicken with Mashed Potatoes and Carrots

You guys are in for an extra special New Year’s celebration meal!  This was a nice comfort meal I made yesterday which made all members of my household happy! 👍😄

It does taste as good as it looks!

Ingredients

  • 3 Organic Chicken Breasts
  • 1 bag of Organic Mini Carrots
  • 3 Russet Potatoes, Organic
  • 4 tablespoons of red chili flakes
  • 1/4 cup of olive oil
  • 2 tablespoons of Himalayan pink salt
  • 2 tablespoons of black pepper
  • 2 tablespoons of garlic powder
  • 1 tablespoon of paprika
  • 2 cups of wwater
  • 1 cup unsweetened almond milk for potatoes
  • 4 tablespoons of ghee for potatoes

Instructions

STEP 1 Peel potatoes, chop in half inch thick slices to cook faster if you are hungry. Put in boiling water and cook until mashable. Add almond milk and ghee, season as you wish.

STEP 2-4 Put oven roaster chicken in a pan with the carrots, water, olive oil, then season chicken with all the spices.  Put in oven at 400 degrees fahrenheit for an hour, 425 degrees fahrenheit for the last 10 minutes for a cripsy skin.

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There is something to be said about perfectly cooked chicken.  My mother mastered it as we were growing up and the secret trick is water at the bottom of the pan.  She always advised the first 1/4 inch of the pan should be water and it will come out perfect every time.  I have actually tried chicken without the water and it comes out awful.  Some prefer to boil their chicken, but in my opinion, it is gross.  The skin is the best part, so having it extra crispy and spicy is amazing.  If you are a dipper and love sauce, Tessemae’s has a ranch and Caesar dressing that you can use to help calm down the heat.  Overall this meal was an A++ so I definitely recommend you give it a try!

Have a great night!

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