Recipe: A whole roasted chicken

August 28, 2014

Lets be real. Cooking with prepackaged chicken breasts are wayyy easier than cooking an entire chicken. But, since I was home and at the help of my mom, I figured what the heck, lets do it. One night my mom and I, with the recipe help of Practical Paleo, made an entire chicken. I'm not gonna lie, the uncooked chicken was pretty nasty, so my mom stuffed it. It took way longer than breasts, about 2+ hours, but it was so delicious and juicy, next time I think I'll be brave enough to stuff the naked chicken by myself.

  • A whole chicken
  • 2-4 large carrots, cut into chunks
  • Tomatoes, quartered
  • 1 onion, cut into big chunks
  • 1/4 cup melted coconut oil
  • 4-6 cloves, crushed garlic
  • 1 lemon, cut into big pieces
  • 1 tablespoon herb salt blend (1 cup herbs, rosemary, sage, thyme, lemon peel and 1/2 cup sea salt)
How to make: 
  1. Preheat oven to 375 degrees
  2. Bruch a large roasting pan with some of the melted coconut oil
  3. Remove on the insides (this is the gross part)
  4. Stuff the chicken with the onions, garlic and some of the lemons
  5. Place the carrots in the roasting pan around the chicken
  6. Brush the chicken with more melted coconut oil and sprinkle with the herb salt blend
  7. Roast chicken until it reaches 165 degrees. (Make sure the thermometer doesn't touch a bone, it will effect the temp!)
  8. Cooking depends on the size of the chicken, but plan about 20 minutes per pound. 
 the large, naked, uncooked chicken
 we doubled some of the veggies just because
make sure you stuff a lot of the veggies in the chicken to give it great flavor

We had 6 people for dinner and this was just enough. We had to pick at the chicken to get all the scraps. We didn't make a side with this, but I would recommend something. It was enough, but lets just say, no-one was stuffed. Enjoy! 

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen