Turmeric Roast Chicken | Whole30

Once a week I get together with fellow creative, Staci Patton! She’s a Lifestyle Coach - basically a nutrition & fitness guru (WanderingHeart.Net).  This month she’s hosting a Whole30 lifestyle challenge, which is a diet change similar to Paleo.  Of course it was my turn to cook for our creative get-together, so it presented a sort of challenge! I enjoy challenges - thus was born this Whole30/Paleo compliant, Roast Chicken & Bacon Wrapped Asparagus.

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 Garden Herbs

2 Cloves of Garlic

 

Pre-Rub

2 teaspoons Pink Himalayan Sea Salt

1 teaspoon Ground Turmeric

½ teaspoon Black Pepper

¾ teaspoon Paprika

 

Drizzle on Top

Juice of 1 lemon

2 Tablespoons of Organic Ghee

 

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 & garlic cloves inside of the chicken cavity. I like to use Sage, Rosemary, Oregano & Parsley!
  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. 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.
  8. Place the chicken, breast down, on top of the vegetables.
  9. Heat the ghee with the lemon until it’s melted then drizzle it on top of your chicken.
  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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