Paleo Perfectly Roasted Chicken
Discover the ultimate recipe for Paleo Perfectly Roasted Chicken—a mouthwatering, golden-brown masterpiece that’s as simple as it is satisfying. This classic whole-chicken recipe is elevated with the aromatic infusion of fresh rosemary, thyme, sage, lemon, and garlic, creating a succulent and flavorful centerpiece for your family table. Rubbed with olive oil and seasoned generously with sea salt and black pepper, this roast is cooked to perfection with crispy skin and tender meat. Ideal for those following a Paleo lifestyle, this recipe requires minimal prep, with just 15 minutes of hands-on time, and roasts to deliciousness in about 90 minutes. Pair it with roasted vegetables or a fresh salad for a wholesome and nutrient-packed meal that everyone will love. Perfectly seasoned, perfectly crispy, perfectly Paleo—this roasted chicken redefines comforting homemade dinners.
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole, cut in half lemon
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 leaves fresh sage
- 1 whole bulb, cut in half horizontally garlic
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
Pat the chicken dry with paper towels to ensure the skin becomes crispy during roasting.
Rub the chicken all over with olive oil, making sure to get into the nooks and crannies, then sprinkle with sea salt and black pepper both outside and inside the cavity.
Place the lemon, garlic halves, rosemary, thyme, and sage into the chicken cavity for aromatic infusion and flavor.
Using kitchen twine, tie the legs of the chicken together, and tuck the wing tips underneath the body to prevent burning.
Place the chicken, breast side up, on a roasting rack set in a roasting pan to allow air circulation for even cooking.
Roast the chicken in the preheated oven for about 90 minutes or until the skin is golden brown and crispy, and the internal temperature in the thickest part of the thigh reaches 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This helps retain the juices within the meat.
Carve the chicken and serve warm alongside roasted vegetables or a fresh salad to complement this Paleo meal.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4819 mg | 210% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 900 mg | 19% | |
*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.
