Paleo Frango Assado
Savor the simplicity and bold flavors of this Paleo Frango Assado, a wholesome and aromatic roasted chicken recipe perfect for a nourishing dinner. This dish features a beautifully seasoned whole chicken rubbed with a zesty marinade of olive oil, garlic, fresh lemon, paprika, and oregano, then oven-roasted to golden perfection alongside tender baby carrots and sweet onion wedges. Infused with the earthy notes of fresh thyme and rosemary, this naturally Paleo recipe is free from grains, dairy, and processed ingredients, staying true to clean eating principles. With a quick 15-minute prep time and a delightful medley of vibrant, herby aromas, this roast chicken recipe is your go-to for an impressive yet effortless meal. Serve it with its own flavorful roasted vegetables for a rustic, crowd-pleasing feast that's gluten-free, keto-friendly, and utterly satisfying.
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Recipe Information
Ingredients
- 1 about 3 to 4 pounds whole chicken
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, juiced and zested
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 onion, quartered
- 1 cup baby carrots
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out under cold water and pat dry with paper towels.
In a small bowl, mix together olive oil, minced garlic, lemon juice and zest, paprika, dried oregano, sea salt, and black pepper to form a paste.
Rub the paste all over the chicken, ensuring even coverage, including inside the cavity.
Place the thyme and rosemary sprigs inside the chicken's cavity.
Arrange the quartered onion and baby carrots in a roasting pan or baking dish.
Place the chicken on top of the vegetables in the pan.
Slide the roasting pan into the preheated oven.
Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.
Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
Carve the chicken and serve alongside the roasted vegetables.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
