Succulent, tender roasted chicken with a hint of garlic, lemon and rosemary with plenty of leftovers for lunch and a chicken soup in the bargain. Throw it all in the same pan and bake!! An easy one pot Paleo recipe.
Happy Smelly Sunday’s
Sundays lend themselves to a roast chicken so perfectly. You can make an easy, delicious, paleo meal, all in one pan. Have lunch ready for Monday and fill the house with the aroma of chicken and rosemary for the entire day. You can also make a soup with the non edible parts and have a low calorie, paleo lunch for the entire week. Well, maybe just until Wednesday. After that it’s usually all been noshed.
Use as many vegetables as you want depending on wether you like leftover vegetables. Peel a few extra carrots and an onion for the chicken soup if you are making one. I used organic beets, tri-colored carrots, a few fingerling potatoes and an onion as my sides with the roast chicken.
How to Cook Roast Chicken
In this recipe you will cook the roast chicken on very high, 500F for an hour only. This keeps the meat from drying out by over cooking it. The high heat cooks the bird very quickly and leaves the meat very tender and full of flavor. Sliding the butter under the skin really gives the meat a buttery taste. I like to cut the butter into slices and grind fresh pink salt and pepper over it, on both sides, before it goes in. It makes for very tasty meat and skin (which can be thrown into the chicken soup).
As soon as the chicken has sat and cooled, I take every scrap of meat off the bird and make 3 piles. The breast for the roast dinner with the vegetables and for lunch the following day. The darker meat for the soup and the tiny scraps from the wings for the dogs. The bird has nothing wasted.
The bones and skin all go into a boiling pot of water with a knob of ghee, 2 whole carrots, garlic, onion, 3 bay leaves, 3 sticks of celery, thyme and seasoning. It gently cooks on the lowest setting for as long as I can leave it. Over night if possible. You will have the most delicious, rich stock to make some chicken soup. You can also freeze the stock for later if you don’t fancy chicken again.
Fresh rosemary is a must in any kitchen if you like the taste.
I have a little pot that keeps growing throughout the winter. I spray it with water twice a day (never let it dry out) and water it with my compost tea. (all my tea and coffee grounds, egg shells, carrot peels etc get thrown into a large mason jar and covered with water. After a few days I have a delicious goop that I pour onto my plants).
And finally, every 3 months I put some worm castings in the soil, courtesy of the kindest most lovely neighbor, Patricia. The end result is an abundance of fresh herbs at my fingertips, all year round. It’s the difference between chicken soup and delicious chicken soup.
Here is a recipe for Chicken Soup from Jamie Oliver. A fun English chef who was really popular when I lived there. He was responsible for making school dinners healthy throughout the country.
- Free Range Chicken
- Vegetables for Roasting - Fingerling Potatoes, Carrots, Onion, Beet
- Oil - Coconut or Nut
- Ghee or Butter
- Sprigs Rosemary/Thyme
- 4 Whole Garlic Cloves
- 2 Cups Water
- 2 Bay Leaves
- Freshly Ground Sea Salt and Black Pepper
- Peel vegetables and place on a baking tray.
- Clean the chicken and with a sharp knife, slice the skin away from the breast muscle from the open end of the bird and slide some butter or ghee, some rosemary sprig and garlic cloves and under the skin.
- Place the bird on the baking tray, squeeze lemon over it and put the lemon into the cavity. Season the bird and vegetables with freshly ground sea salt and black pepper. Place Rosemary sprig on top of the bird.
- Pour a little more oil over the bird. Add 2 cups water to the pan and put bay leaves in the water.
- Cover the bird with foil and cook for 50 minutes on 500F. Take off the foil and cook for another 10 minutes until golden. Let bird sit for 10 minutes. Make sure the bird is fully cooked before serving.