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.

INGREDIENTS


Whole (Air-Chilled, Organic) Chicken

Assortment of Vegetables

½ Cup Water

 

To Stuff the Cavity

1 Handful Fresh Parsley

1/2 Lemon

 

Pre-Rub

2 teaspoons Pink Himalayan Sea Salt

1 teaspoon Basil

1 teaspoon Oregano

1 teaspoon Parsley

½ teaspoon Cayenne Pepper

 

Drizzle on Top

Juice of 1 lemon

2 Tablespoons of Avocado Oil

 

Final Dressing

2 teaspoons Garlic Powder

1 teaspoon 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

Note: Save the fat & juices from the bottom. Saute ANYTHING in them - it will taste like heaven.

 

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1 Comment

  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!!

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