Roast Chicken and Vegetables
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!
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
Your favourite paleo vegetables (no potatoes!)
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!