Mediterranean Roast Chicken | Whole30 & Paleo

IF THERE IS ONE THING I CAN TELL YOU ABOUT MY ROAST CHICKEN RECIPES, IT’S THIS: DO NOT BE AFRAID TO INNOVATE. IF YOU DON’T HAVE SOMETHING LEAVE IT OUT…UNLESS IT’S THE CHICKEN. ESPECIALLY IF IT’S FRESH HERBS TO STUFF THE THING – YOU DON’T HAVE TO PUT ANYTHING INSIDE THE CHICKEN.
FUN FACT: I’VE FORGOTTEN TO REMOVE THE GIBLETS BEFORE, STILL IN THEIR LITTLE BAG.

AuthorTashaDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 1 WHOLE (AIR-CHILLED, ORGANIC) CHICKEN
 ASSORTMENT OF VEGETABLES
 ½ cup WATER
TO STUFF THE CAVITY
 1 HANDFUL FRESH PARSLEY
 ½ LEMON
PRE-RUB
 2 tsp PINK HIMALAYAN SEA SALT
 1 tsp BASIL
 1 tsp OREGANO
 1 tsp PARSLEY
 ½ tsp CAYENNE PEPPER
DRIZZLE ON TOP
 1 LEMON (JUICE ONLY)
 2 tbsp AVOCADO OIL
FINAL DRESSING
 2 tsp GARLIC POWDER
 1 tsp ONION POWDER

1

PREHEAT OVEN TO 425F

2

IF THE CHICKEN HAS A BAG OF GIBLETS, PLEASE REMOVE & DISCARD

3

DRAIN ALL EXCESS FLUID FROM THE CAVITY

4

RINSE CHICKEN THOROUGHLY & PAT DRY WITH PAPER TOWELS

5

PLACE YOUR FRESH HERBS & LEMON INSIDE OF THE CHICKEN CAVITY.

6

PLACE ROUGHLY CHOPPED, ASSORTED VEGETABLES INTO BOTTOM OF ROASTING PAN WITH YOUR ½ CUP OF WATER. I USE A 12” CAKE PAN & ONIONS/MUSHROOMS. THE VEGETABLES WILL ACT AS A RACK FOR YOUR CHICKEN SO DON’T DICE THEM TOO SMALL.

7

DRIZZLE THE LEMON AND AVOCADO OIL ON TOP OF THE CHICKEN.

8

MIX THE PRE-RUB & COAT YOUR CHICKEN WITH IT. IF YOU DO THIS IN THE ROASTING PAN, ANY SPICE THAT DOESN’T STICK TO THE CHICKEN WILL FALL TO YOUR VEGETABLES - THIS IS IMPORTANT.

9

PLACE THE CHICKEN, BREAST DOWN, ON TOP OF THE VEGETABLES.

10

NOW MIX THE FINAL DRESSING AND SPRINKLE IT OVER YOUR CHICKEN.

11

ROAST FOR ~1 ½ HOURS, BASTING 2-4X THROUGHOUT. THIGH TEMPERATURE SHOULD BE AT 165F

12

PULL THE CHICKEN FROM THE OVEN & ALLOW IT TO REST FOR 5 MINUTES BEFORE CUTTING INTO IT!

13

SERVE WITH YOUR ASSORTED VEGGIES

NOTE: SAVE THE FAT & JUICES FROM THE BOTTOM. SAUTE ANYTHING IN THEM - IT WILL TASTE LIKE HEAVEN.

 

Ingredients

 1 WHOLE (AIR-CHILLED, ORGANIC) CHICKEN
 ASSORTMENT OF VEGETABLES
 ½ cup WATER
TO STUFF THE CAVITY
 1 HANDFUL FRESH PARSLEY
 ½ LEMON
PRE-RUB
 2 tsp PINK HIMALAYAN SEA SALT
 1 tsp BASIL
 1 tsp OREGANO
 1 tsp PARSLEY
 ½ tsp CAYENNE PEPPER
DRIZZLE ON TOP
 1 LEMON (JUICE ONLY)
 2 tbsp AVOCADO OIL
FINAL DRESSING
 2 tsp GARLIC POWDER
 1 tsp ONION POWDER

Directions

1

PREHEAT OVEN TO 425F

2

IF THE CHICKEN HAS A BAG OF GIBLETS, PLEASE REMOVE & DISCARD

3

DRAIN ALL EXCESS FLUID FROM THE CAVITY

4

RINSE CHICKEN THOROUGHLY & PAT DRY WITH PAPER TOWELS

5

PLACE YOUR FRESH HERBS & LEMON INSIDE OF THE CHICKEN CAVITY.

6

PLACE ROUGHLY CHOPPED, ASSORTED VEGETABLES INTO BOTTOM OF ROASTING PAN WITH YOUR ½ CUP OF WATER. I USE A 12” CAKE PAN & ONIONS/MUSHROOMS. THE VEGETABLES WILL ACT AS A RACK FOR YOUR CHICKEN SO DON’T DICE THEM TOO SMALL.

7

DRIZZLE THE LEMON AND AVOCADO OIL ON TOP OF THE CHICKEN.

8

MIX THE PRE-RUB & COAT YOUR CHICKEN WITH IT. IF YOU DO THIS IN THE ROASTING PAN, ANY SPICE THAT DOESN’T STICK TO THE CHICKEN WILL FALL TO YOUR VEGETABLES - THIS IS IMPORTANT.

9

PLACE THE CHICKEN, BREAST DOWN, ON TOP OF THE VEGETABLES.

10

NOW MIX THE FINAL DRESSING AND SPRINKLE IT OVER YOUR CHICKEN.

11

ROAST FOR ~1 ½ HOURS, BASTING 2-4X THROUGHOUT. THIGH TEMPERATURE SHOULD BE AT 165F

12

PULL THE CHICKEN FROM THE OVEN & ALLOW IT TO REST FOR 5 MINUTES BEFORE CUTTING INTO IT!

13

SERVE WITH YOUR ASSORTED VEGGIES

MEDITERRANEAN ROAST CHICKEN | WHOLE30 & PALEO
Follow:

2 Comments

  1. August 22, 2017 / 10:04 pm

    This looks so good! I always have issues when I bake a whole chicken. Following your recipe next time!!

  2. mama
    December 31, 2017 / 9:44 pm

    Love the new ‘print’ button!

Leave a Reply

Your email address will not be published. Required fields are marked *