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MEDITERRANEAN ROAST CHICKEN | WHOLE30 & PALEO

Yields4 ServingsPrep 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

Nutrition Facts

Servings 4