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Roast Chicken and Vegetables

roast chicken

Roast chicken is pretty much paleo without even trying. Just make sure you season with paleo friendly options.

Try this recipe below for a particularly tasty Sunday roast!

Ingredients:

Whole Chicken (Preferably Organic)

Approx 2 Fluid ounces (50 mls) olive oil

One Sprig of fresh Thyme

One fresh lemon

Three cloves of garlic

Freshly ground black pepper

Sea salt

Your favourite paleo vegetables (no potatoes!)

Directions:

Take out giblets and rinse chicken, allow to dry or dry with kitchen towel.  Add crushed garlic cloves with a little thyme and all of olive oil to a blender and blend thoroughly. Massage this mixture into the chicken until it is well coated then add salt and pepper for some extra seasoning. Slice the lemon in two and place most of whole sprig of thyme in its centre ( ie what’s remaining after previous step), then put lemon into cavity of chicken.

Add chicken to oven tray and place in a preheated oven (400 degrees Fahrenheit / 200 degrees Celsius), cover loosely with foil and allow to roast for 30 mins.

Remove foil , reduce oven temp to 330 degrees Fahrenheit (170 degrees Celsius) and finish roasting until cooked (If you pierce chicken with a skewer juices should run clear). Full cooking time will vary dependant on size of bird , (this is generally displayed on the packaging of most purchased whole chickens). Add vegetables to roasting pan and roast until cooked (time varies depending on the vegies chosen – estimate the ideal time to add these dependant on expected time to cook chicken).

Once chicken is cooked, and oven is switched off, allow it to soften a little, by leaving in still warm oven for 10 or 15 mins before carving. Juices from the roasting tray can be used for a tasty gravy or simply pour over carved chicken for flavour. Enjoy!

    Oven Roasted Ratatouille

    paleo ratatouille

    Ingredients

    1 baby eggplant
    1 zucchini (4-5 inches long)
    2 Roma tomatoes
    1/2 cup diced white onion
    2 tbsp. clarified butter
    1 garlic clove, finely minced
    3/4 tsp. salt
    1/2 tsp. dried marjoram or 1 tsp. fresh marjoram
    1/2 tsp. black pepper

    Directions

    Preheat the oven to 400°F. Dice the eggplant, zucchini, and tomatoes into 1/2-inch cubes. Pour the clarified butter, marjoram, garlic, salt, and pepper into a large mixing bowl. Stir to combine. Add the eggplant, zucchini, tomatoes, and onions. Toss well to evenly coat the vegetables. Spread all ingredients out on a baking sheet lined with foil, making sure not to overcrowd it; nothing should be overlapping. Place the sheet in the oven for about 20 minutes or until the vegetables are lightly browned on top. Dish out into bowls with a spatula and serve.

      Chipotle Salmon with Lime

      chipotle_lime_salmon

      Ingredients:

      1 lb salmon

      1-2 T olive oil

      2 limes, halved

      1 tsp chipotle powder

      1 tsp salt

      ½ tsp pepper

      Instructions:
      Preheat oven to 500°

      Cut the salmon into 4 equal-sized filets

      Pat each piece of salmon dry to remove as much moisture as possible and place on a metal baking pan such as a cookie sheet

      Rub each fillet with olive oil and sprinkle with salt and pepper

      Add juice from one-half lime onto each fillet

      Season fillets with salt and chipotle and top each fillet with half of a lime

      Reduce temperature to 275°

      Cook salmon for 8-12 minutes or to your preferred fish temperature.

        Strip Steak with Chimichurri

        Strip Steak with Chimichurri

        Ingredients:

        2 C cilantro leaves and sprigs, finely chopped

        2 C parsley leaves and sprigs, finely chopped

        2 tsp minced garlic

        1 tsp red pepper chili flakes

        3 T fresh lime juice

        1 T red-wine vinegar

        3 T dry red wine

        1/2 C extra-virgin olive oil, plus more for brushing

        Salt and freshly ground black pepper

        2 lbs skirt steak

        Instructions:

        Prepare a grill or grill pan over high heat.

        In a food processor, combine the cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse until the mixture is a coarse puree. Taste, adjust seasoning and pulse again.

        Rub the steaks with salt, pepper and olive oil. Grill steak roughly 2 to 4 minutes on each side, depending upon thickness, or until it is medium rare. The center of steaks should read 125°F on a meat thermometer. Remove the steak to a plate and to rest for at minimum of 5 minutes.

        Slice steak across the grain at a 45 degree angle. Spoon a partial amount of the chimichurri over the steak on a serving plate. Serve the remaining sauce alongside the dish.

        Serves 4