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Citrus & herb whole roasted chicken

One of the easiest ways to save money on protein is to buy whole animals, and chickens are no exception. Several people can eat a whole chicken for dinner, and the carcass can be used to make bone broth.

PREP TIME

10 minutes

COOKING TIME

60-120 minutes

YIELD

4-6 servings depending
on portion sizes

1/4 cup melted butter, coconut oil, bacon grease, or duck fat

1 whole chicken

1 onion, cut into large chunks

4-6 cloves of garlic, smashed

1 orange or lemon, cut into 6 pieces

2-4 large carrots, cut into large chunks

1 tablespoon Herb Salt Blend (recipe here)

Black pepper to taste

CHANGE IT UP

Use any of the spice blends on pages 232-233 to make a totally new kind of bird.

FODMAP FREE?

Leave out the garlic
and onion.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat the oven to 375°F.

Brush the bottom of a large roasting pan with some of the melted butter.

Remove any gizzards or organs (sometimes in a paper or plastic wrapping) from the inside of the chicken. Stuff the chicken with the onions, garlic, and some of the citrus. Place the carrots around the chicken in the roasting pan. Brush the chicken with melted butter, and sprinkle it with the Herb Salt Blend and black pepper.

Roast until the chicken reaches 165°F when a thermometer is placed between the leg and breast.

Cooking time depends on the size of the bird but is approximately 20 minutes per pound.