This Paleo Roasted Chicken has crispy skin and a juicy, tender meat seasoned with fresh rosemary, coarse sea slat and black pepper. We dedicate this mini-Thanksgiving bird to all of the people out there that don’t have family around for the holidays…or because, you know, sometimes, you just can’t eat a whole turkey! Even if it isn’t the holiday, it is always nice to have a great crispy-skinned chicken recipe. I like this one because I can set it and forget it too! Make sure to check out our other Thanksgiving Day recipes like our Paleo Brussel Sprouts with Butternut Squash, Paleo Apple Cider Sangria, and Paleo Pecan Pie!
This last week, my mom came to town for 5 days to help me work on the wedding. I seriously almost had a mental breakdown. It was so much crammed into such a short amount of time! Her energy and focus are impressive and boundless, let me just say that! I do feel better about having her see everything and having a little extra help, but I’ll be glad when all of this goes down and we can enjoy the party! Speaking of parties, Angel and I went to our first black tie event last weekend with our friends Ronnie and Roger and it was so much fun! I put on a full-length green sequin gown and he had on a tux and bow tie. Very dapper! The even was decorated like the garden of eden…just awesome!
Recipe: Paleo Roasted Chicken
- 1 (4-5 lb) Free Range Chicken
- 2-3 Tbsp Pork Fat
- 4-5 fresh sprigs Rosemary
- 1 Tbsp Coarse Sea Salt
- ½ tsp Black Pepper
- Preheat the oven to 450 degrees Fahrenheit.
- First, you want to make sure that your chicken is de-thawed if it was previously frozen. Once thawed, remove the gizzards and neck, then pat it down with paper towels until dry inside and out (yep…you gotta get in there with your hands!). The less moisture, the better for now…
- Next, rub the chicken down with the pork fat both on top of the skin and inbetween the skin and meat. Don’t be stingy, but don’t leave big clumps either.
- Next, rub the bird down with the coarse sea salt, cracked black pepper, and chopped fresh rosemary. Or you can go the extra mile and do my favorite – take the rosemary and sea salt and muddle it all together with a pestle and mortar. Then sift out the rosemary, so it doesn’t burn. Or just put it in the oven…it’ll be awesome anyway. You just want to cover it evenly. Then set it into a baking pan with a wire rack in the bottom. You don’t have to have the rack, but I like to use it because it prevents any of the chicken from getting soggy. If you really want crispy skin, you need to allow air to circulate around it.
- Bake the bird in the middle rack, uncovered, for 50 minutes to 1 hour or until the juices run clear when poked with a knife. Check on it occasionally to make sure that the skin isn’t getting too brown. If so, cover it very loosely with tin foil and finish baking.
- Once ready, remove the bird from the oven and let it set with tin foil over it for 10-15 minutes. Then slice and serve!
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4
Try this over our Paleo Mashed No-Tatoes!