As promised, I am finally sharing recipes!!! The first is my dad’s delicious roasted whole chicken. It’s simple, paleo, and AIP compliant. I was TERRIFIED to cook a whole chicken by myself, but my dad talked me into it, and this recipe is amazing. The skin is crispy and the chicken is super moist. This is a great recipe to meal-prep for the week. I split our chicken into 9 single-serving portions for lunches and dinners. Thanks dad!
Prep Time: 10 minutes, 20 minutes maximum (if you chop slowly)
Cooking Time: 80-90 minutes
Ingredients:
8 oz mushrooms sliced into ½ inch pieces
1 large sweet potato
1 head of broccoli florets
5 large carrots diced into ½ inch pieces
1 bunch of celery sliced into ½ inch pieces
1 onion chopped into ½ inch pieces
1 5-6 pound organic, free-range chicken
*Feel free to substitute vegetables for your favorite veggies! The best thing about this recipe is you can use any vegetables you enjoy or have on-hand!
Directions:
- Preheat oven to 425.
- Remove giblets (if necessary) and wash down chicken with water. Pat chicken dry and place in a baking dish.
- Rub chicken inside and out with olive oil, garlic powder, turmeric, salt, and pepper if it has been reintroduced.
- Tuck wings under chicken and bake at 425 for 30 minutes.
- While chicken is baking, toss veggies in a little melted coconut oil, salt, garlic powder, turmeric, and pepper if reintroduced.
- When the timer goes off, drain the excess liquid from the baking dish and place veggies into baking dish. Place chicken on top of veggies and bake for another 50-60 minutes at 375 (until temperature reaches 180 degrees.
- Let chicken rest for 10 minutes and enjoy!
Pro Tip: Save the chicken carcass and veggie scraps to make bone broth!!