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Some people get intimidated when they think about roasting a chicken. I know I used to think that roasting a chicken took a lot of work and thought it was best saved for Sunday dinner or special occasions.
However, once I realized just how easy it is to make roast chicken, it’s a regular dish in our house.
Roast chicken always serves three purposes when I make it:
(1) it’s a tasty dinner
(2) it makes tasty leftovers
(3) I have bones for stock!
As with any chicken dish, you can alter the herbs and flavors to whatever you have on hand or to suit your own preferences. Don’t be intimidated by the whole chicken. Just follow this easy recipe and you’ll be serving up a delicious, gourmet meal in no time. 🙂
Simple Garlic Herb Roast Chicken
Don’t be intimidated by the whole chicken. Just follow this easy recipe and you’ll be serving up a delicious, gourmet meal in no time.
- 1 whole pastured chicken (3-4 pounds), defrosted if frozen
- 2 cups carrots, chopped into 1-inch chunks
- 2 cups celery, chopped into 1-inch chunks
- 1 sweet onion, chopped into 1-inch chunks
- 1 lemon, cut into wedges
- 4 cloves of garlic, roughly chopped
- 3 sprigs fresh thyme (I love lemon thyme)
- 2 bay leaves
- Sea salt
- Black pepper
- 1/4 cup melted butter (use coconut oil for AIP/Autoimmune)
- Preheat the oven to 450 degrees.
- Wash and chop all the veggies and set them aside.
- Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.
- Once the chicken has been rinsed, pat it dry. You want the skin to be really, really dry. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water, the less steam you’ll have and the browner and crispier the skin will be (yum!).
- Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or another oven-safe dish.
- Place the thyme, bay leaves, lemon wedges, and chopped garlic inside the body cavity.
- Using a brush or your hands, rub the chicken with some of the melted butter.
- Generously coat the chicken with sea salt and black pepper. I tend to use 1-2 tsp., of coarse sea salt (use less if you’re using fine ground salt), and about 1 tsp. coarse ground black pepper. You can always adjust this to suit your tastes. The salt will help keep the skin crispy.
- Add the chopped veggies around the chicken and then drizzle the rest of the melted butter over the veggies. Give them a dash of salt and pepper.
- Place the pan in the oven and reduce the heat to 375.
- Cook for 60 minutes and then check the internal temperature. You want the final temperature in the thigh to be 165°. Checking the thigh will give you the most accurate reading. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude and the amount of veggies surrounding the bird. Since I live in Colorado, my total cooking time is around 2 hours, but the chicken still comes out juicy.
- Remove from the oven and let sit for 15-20 minutes before cutting.
- When you’re done, don’t forget to save the bones for homemade chicken stock!
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Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).
Jessica — This looks like a great recipe. I agree — more people would make their own if they just had a little tutorial.
Great picture, by the way. It’s not easy to get a pic of a roasted bird. 🙂 Thanks for sharing this post on Friday Food Flicks.