Citrus & Herb Whole Roasted Chicken

Citrus & Herb Whole Roasted Chicken

At the recommendation of a reader (thanks, Dawn!) I picked up the book, Practical Paleo, and read it cover to cover in about three days. It wasn’t a lot of new information (to me) but it was a great recap of everything I’ve read and learned over the past few years since discovering the wisdom and common sense of the “real food” movement.

I haven’t whole-heartedly embraced the Paleo lifestyle because I’m not thoroughly convinced that all grains are bad for us (although I do think they should probably be soaked and fermented, blah blah blah) and I like my wine and cheese a little too much. However, it makes a lot of sense, and I know that I feel better when I eat fewer carbs and more protein and veggies. So I keep coming back around to it. For the past couple of weeks, I’d say I’m eating about 80% Paleo and I’m already feeling better. I’ve dropped a couple pounds (I hope to drop a couple more by summertime) but more notably, I feel less bloated and my stomach is flatter.

Besides that, with my daughter’s dairy and gluten free restrictions right now, the recipes in the book are coming in very handy. I’m a big fan of roasted chicken, so one of the first recipes I tried was her Citrus & Herb Whole Roasted Chicken. It was perfect. I typically serve roasted chicken with potatoes and carrots, and this time I just made extra carrots and left out the starch. No one missed them!

Citrus & Herb Whole Roasted Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup melted butter, coconut oil, bacon grease or duck fat (I used bacon grease)
  • 1 whole chicken
  • 1 onion, quartered
  • 6 cloves garlic, smashed
  • 1 orange, quartered
  • 6-8 large carrots, cut into chunks
  • salt, pepper, sage, thyme to taste
Instructions
  1. Grease a roasting pan.
  2. Wash chicken and salt & pepper him, inside and out.
  3. Stuff chicken with some of the onions, garlic and orange (whatever fits).
  4. Place remaining onions, garlic and orange around the chicken along with the carrots.
  5. Brush the chicken with bacon grease (or butter if you desire) and sprinkle the chicken with sage and thyme to taste.
  6. Roast in 375-degree oven, about 20 min per pound. (Internal temp should be 165 degrees - take his temp between leg and breast.)
  7. Cover with foil and set for 10 minutes before carving.
Notes
adapted from Practical Paleo by Diane Sanfilippo