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Citrus & herb whole roasted chicken – paleo recipe
Stav Kogan

Citrus & herb whole roasted chicken

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 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.
  • 10 minutes

Method
 

  1. COOKING TIME
  2. 60-120 minutes YIELD
  3. 4-6 servings depending on portion sizes
  4. 1/4 cup melted butter, coconut oil, bacon grease, or duck fat
  5. 1 whole chicken
  6. 1 onion, cut into large chunks
  7. 4-6 cloves of garlic, smashed
  8. 1 orange or lemon, cut into 6 pieces
  9. 2-4 large carrots, cut into large chunks
  10. 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.
  11. Brush the bottom of a large roasting pan with some of the melted butter.
  12. Remove any gizzards or organs (sometimes in a paper or plastic wrapping) from the inside of the chicken.
  13. Stuff the chicken with the onions, garlic, and some of the citrus.
  14. Place the carrots around the chicken in the roasting pan.
  15. Brush the chicken with melted butter, and sprinkle it with the Herb Salt Blend and black pepper.
  16. Roast until the chicken reaches 165°F when a thermometer is placed between the leg and breast.
  17. Cooking time depends on the size of the bird but is approximately 20 minutes per pound.

Nutrition

Fat: 1g

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