Easy and SCD-legal Chicken Roast Dinner

 

You need:

Carrots, peeled and cut into cubes
Pumpkin, cut into cubes
Rosemary
1 whole, organic lemon
Paprika, black pepper, olive or coconut oil, salt
1 whole chicken

Put pumpkin cubes and carrot cubes into a oven roast dish. Sprinkle rosemary over it and some salt. Heat the oven to 200 C and place the dish into the bottom half.
Put a grill rack directly above the veggies.
Rinse the chicken and dry it with a paper towel, place the lemon inside the carcass.
Mix the oil, salt, pepper, paprika and "paint" the chicken all over with this marinade. Place the chicken onto the grill rack directly above the veggies.
Bake for 30 minutes, then turn the chicken carefully and bake for another 30 minutes.

The juices from the chicken will have dropped into the veggies and cooked them to perfection. The lemon inside the chicken will have scented the meat slightly, keeping it moist, but will not have left any real traces to react against.

Enjoy!