Paleo Slow Roasted Chicken
Elevate your dinner game with this Paleo Slow Roasted Chicken recipe, perfect for anyone embracing a clean-eating lifestyle. Featuring a tender 4-5 pound whole chicken seasoned with aromatic herbs like rosemary and thyme, along with garlic powder and zesty lemon, this dish is packed with rich flavors and wholesome ingredients. Slow-roasting at 300°F ensures a perfectly moist and juicy result, while a bed of carrots, celery, and onion absorbs those savory drippings for the ultimate side. With just 20 minutes of prep time and no complicated techniques, this Paleo-friendly recipe is as simple as it is impressive. Perfect for family dinners or meal prepping, serve this masterpiece alongside the roasted vegetables for a complete and nourishing meal.
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Recipe Information
Ingredients
- 1 4-5 pound whole chicken
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole lemon
- 1 large onion
- 1 bunch fresh parsley
- 3 large carrots
- 3 large celery stalks
Instructions
Preheat your oven to 300°F (150°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Rub the chicken all over with olive oil, ensuring the skin is fully coated.
In a small bowl, mix together sea salt, black pepper, garlic powder, dried thyme, and dried rosemary. Rub this seasoning blend all over the chicken, including inside the cavity.
Slice the lemon and the onion in half. Insert the lemon halves, one onion half, and a bunch of fresh parsley into the cavity of the chicken.
Roughly chop the remaining onion half, carrots, and celery. Spread them out in the bottom of a large roasting pan to create a bed for the chicken.
Place the chicken, breast side up, on top of the vegetables in the roasting pan.
Cover the roasting pan loosely with aluminum foil and place it in the preheated oven.
Roast for about 2.5 hours. Then, remove the foil to allow the skin to crisp up and continue roasting for an additional 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables on the side.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7440 mg | 323% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 24.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2463 mg | 52% | |
*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.
