The time to travel is almost upon us! I am very excited to get work done so that we can spend some time with my parents. I am very fortunate to have a boyfriend that happens to like my family, and a family that really likes my boyfriend, so these little visits are really just the best! Just a little work in Louisville KY, then we’re off!
SO. This recipe is so easy, as many of ours are. So let’s first start with the sauce…
Paleo Roasted Red Pepper Sauce
1 large Roasted Red Pepper (you can do it yourself by roasting for about 30 minutes at 450F – turning often, or you can buy them)
½ cup Lime Juice
½ cup Extra Virgin Olive Oil
Sea Salt and Pepper (to Taste)
Blend all ingredients in a Bullet until incorporated. Pour on meat, cook, enjoy!
Decided you don’t just need the sauce? Wanna make a whole darn Bird??! You’ll need:
1 (5-6lb) Roasting Chicken
Vegetables of Choice (carrots, broccoli, onion, sweet potato, etc… be creative!)
Roasted Red Pepper Sauce
Preheat the oven to 425 degrees Fahrenheit. Take your cut up vegetables, drizzle some extra virgin olive oil on them (just enough to coat!), toss and top with the chicken.
So, now you have your cut, oiled vegetables in a roasting pan with the chicken sitting on top of them. Next, the bird…
I’ve always been told to tie the legs together and tuck the wings in, but I find on a free range, organic chicken, they really aren’t big enough for it to matter much. We don’t always do this and I really can’t tell a difference.
Slather the Roasted Red Pepper Sauce onto the your chicken.
Roast your bird (uncovered) for about 1 ½ hours or until the juices run clear when you cut between the leg and thigh.
Once ready, remove from the oven, cover with aluminum foil and let it sit for about 10-15 minutes. I know, its sounds ridiculous! But it will keep the meat moist and I promise it is worth it ;)