AIP/Paleo Rosemary Roast Chicken

Jul 12

AIP/Paleo Rosemary Roast Chicken

Roasting a whole bird was quite intimidating for me at first - a chicken breast seems like a simpler choice, yeah? Give this recipe a shot though - it’s super tasty and very simple to whip up for a delicious Sunday roast or as meal prep to add to salads and veggies.

Is this chicken roast good for leftovers?

Absolutely! It’s the best when you have it fresh out the oven but as leftovers, it works perfectly well too. I often shred it to add to salads, or I have it with a side of vegetables. You choose.

Ingredients

1 Whole Organic Chicken

2 tbsp Olive Oil

Sea Salt

Garlic Powder

Onion Powder

Dried Rosemary

To stuff the chicken with:

1 small Carrot, quartered

1 Lemon, halved

3cm piece of Ginger

1 medium Onion, halved

5 Garlic cloves, peeled

1 sprig Rosemary

1 sprig Thyme

Optional:

Chopped sweet potatoes

Ingredients

Servings: 6

Prep time: 15min

Cook time: 80 min

Ingredients

1 Whole Organic Chicken

2 tbsp Olive Oil

3 tbsp Sea Salt

2 tbsp Garlic Powder

2 tbsp Onion Powder

1.5 tbsp Dried Rosemary

To stuff the chicken with:

1 small Carrot, quartered

1 Lemon, halved

3cm piece of Ginger

1 medium Onion, halved

5 Garlic cloves, peeled

1 sprig fresh Rosemary

1 sprig fresh Thyme

Optional:

3 x Large Sweet Potatoes, cubed

Method

1. Preheat the oven to 220C/430F.

2. Prepare all the ingredients for your stuffing and set them aside. You can remove the peel of the onion and garlic but you can simply chop the rest.

3. Combine the Sea Salt, Garlic Powder, Onion Powder and Dried Rosemary and set aside.

4. Rub the chicken with the Olive oil and then pour all the dry ingredients over the chicken. Use your hands to evenly spread it over the chicken.

5. Stuff the ingredients into your chicken, start with the smaller ones and arrange them in the chicken. It’s okay if you can’t fit them all as long as you have something of each.