AIP Paleo Roasted Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/4 cup water
- 2 tbsp garlic powder
- 1 whole fryer chicken
- 6 carrots, cut in half lengthwise
- 1 large onion chopped into chunks (not diced just cut the onion into 8 chunks or so)
- 2 garlic gloves rough chopped (not minced just chop each clove into about 8 pieces)
- 1/2 lemon, sliced
- 1 tsp coconut oil melted
- 5-6 sprigs fresh rosemary
- 5-6 sprigs fresh thyme
- 2-3 tbsp sea salt
- 2 tbsp poultry seasoning (or make your own blend using dr sage, marjoram, rosemary & onion powder)
- Carbohydrate 12.2152800247829 g
- Cholesterol 690 mg
- Fat 143.213013324395 g
- Fiber 1.66319993928746 g
- Protein 173.942400005726 g
- Saturated Fat 43.5960133254236 g
- Serving Size 1 1 recipe (1001g)
- Sodium 650.738000010865 mg
- Sugar 10.5520800854954 g
- Trans Fat 12.0821066662024 g
- Calories 2073 calories
Preheat oven to 425F Cut up carrots, onions, garlic and lemon - set aside Set up the "carrot boat' (pictured above - use about 3-4 carrots for this) Remove any giblets from the chicken Stuff chicken with onion chunks, cut carrots, garlic cloves, lemon wedges, rosemary & thyme sprigs (just stuff the cavity until completely full - use leftover ingredients in last step) Melt coconut oil Rub chicken down with coconut oil "Shower" entire chicken with sea salt (liberally sprinkle salt all over the chicken) Coat outside of entire chicken with garlic powder and poultry seasoning Place chicken on top of carrot boat Place leftover onions, lemon wedges and/or garlic in the pan surrounding the chicken Pour 1/4 cup water into pan Cook at 425F for about 1 hour (check about 45 mins through to ensure skin is not burning - if it looks as if it is burning, cover chicken with foil and finish baking) Let chicken rest for about 15 minutes before carving
