Paleo Herb Roasted Chicken

A clean-eating take on roast chicken featuring generous fresh herbs and healthy fats, delivering all the comfort of traditional roast chicken while keeping it paleo-compliant.

Ingredients

• •1200 g Chicken thigh
• •600 g Sweet potato
• •30 g Garlic
• •15 g Rosemary
• •10 g Thyme
• •60 ml Olive Oil
• •1 piece Lemon

Instructions

1. 1

   Select a quality pasture-raised 1.5kg whole chicken and pat completely dry with paper towels, ensuring the skin will crisp properly during roasting.

2. 2

   Create an herb paste by processing fresh rosemary, thyme, sage, and parsley with 4 garlic cloves, 60ml melted ghee, 1 teaspoon sea salt, and black pepper.

3. 3

   Carefully loosen the skin from the chicken breast and thighs, working your fingers gently underneath without tearing the delicate skin.

4. 4

   Spread half of the herb paste directly under the skin, massaging it from the outside to distribute evenly over the breast and thigh meat.

5. 5

   Rub the remaining herb paste all over the exterior of the chicken, ensuring complete coverage including the legs, wings, and back.

6. 6

   Stuff the cavity with a quartered lemon, smashed garlic cloves, and additional herb sprigs to infuse the meat with aromatic flavors from the inside.

7. 7

   Place the chicken breast-side up on a bed of roughly chopped onions, carrots, and celery in a cast-iron skillet or roasting pan.

8. 8

   Roast in a preheated 220°C (425°F) oven for 15 minutes to crisp the skin, then reduce to 190°C (375°F) and continue for 45-55 minutes.

9. 9

   The chicken is done when the internal temperature of the thigh reaches 74°C (165°F) and the juices run clear when the thigh is pierced.

10. 10

    Remove from oven and transfer chicken to a cutting board, letting it rest for 10-15 minutes while the juices redistribute throughout the meat.

11. 11

    Strain the pan juices through a fine mesh sieve, discarding the aromatics, and season the jus with salt and pepper to taste.

12. 12

    Carve the chicken and serve on a platter with the strained pan jus, accompanied by roasted root vegetables or a large green salad.

Nutritional values

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