At the recommendation of a reader (thanks, Dawn!) I picked up the book, Practical Paleo, and read it cover to cover in about three days. It wasn’t a lot of new information (to me) but it was a great recap of everything I’ve read and learned over the past few years since discovering the wisdom and common sense of the ”real food” movement.
I haven’t whole-heartedly embraced the Paleo lifestyle because I’m not thoroughly convinced that all grains are bad for us (although I do think they should probably be soaked and fermented, blah blah blah) and I like my wine and cheese a little too much. However, it makes a lot of sense, and I know that I feel better when I eat fewer carbs and more protein and veggies. So I keep coming back around to it. For the past couple of weeks, I’d say I’m eating about 80% Paleo and I’m already feeling better. I’ve dropped a couple pounds (I hope to drop a couple more by summertime) but more notably, I feel less bloated and my stomach is flatter.
Besides that, with my daughter’s dairy and gluten free restrictions right now, the recipes in the book are coming in very handy. I’m a big fan of roasted chicken, so one of the first recipes I tried was her Citrus & Herb Whole Roasted Chicken. It was perfect. I typically serve roasted chicken with potatoes and carrots, and this time I just made extra carrots and left out the starch. No one missed them!
Ingredients:
- 1/4 cup melted butter, coconut oil, bacon grease or duck fat (I used bacon grease)
- 1 whole chicken
- 1 onion, quartered
- 6 cloves garlic, smashed
- 1 orange, quartered
- 6-8 large carrots, cut into chunks
- salt, pepper, sage, thyme to taste
Instructions:
- Grease a roasting pan.
- Wash chicken and salt & pepper him, inside and out.
- Stuff chicken with some of the onions, garlic and orange (whatever fits).
- Place remaining onions, garlic and orange around the chicken along with the carrots.
- Brush the chicken with bacon grease (or butter if you desire) and sprinkle the chicken with sage and thyme to taste.
- Roast in 375-degree oven, about 20 min per pound. (Internal temp should be 165 degrees - take his temp between leg and breast.)
- Cover with foil and set for 10 minutes before carving.
Notes:
adapted from Practical Paleo by Diane Sanfilippo
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This chicken looks wonderful!
A roasted chicken is one of my favorite meals. We’re trying to eat more protein and less carbs too, but like you, I’m not convinced that all grains are bad. I think moderation and balance are really important and I don’t have that mastered, but that’s a goal I am working towards.
FringeGirl
We love roasted chicken too and I make it a lot. I’ve never thought of using bacon grease… that will be a hit for sure!!
Me either! LOL. But it was my concession to not being able to use butter.
I have heard of Practical Paleo–and keep talking about doing more reading and trying it out–and it has not happened. Looks like a delicious recipe and maybe now I will be spurred on to trying it!
It has some really good info. I’m not sure I’ll ever be 100% grain free, and not sure I want to be, but I definitely eat too much and I’m enjoying the challenge to have a more balanced diet.
This looks great! I have actually never cooked chicken inside – I grill everything after setting my MIL’s house on fire. However, this looks good enough to break my outdoor cooking streak!
Ohhhhh that looks and sounds so good! I don’t make roasted chicken very often, but this will definitely be one I HAVE to make!
Such a great book!!! It is great to see success with small changes
I’m more of a NT/Primal gal, though I love a lot of the Paleo recipes because they use maple syrup.
I served quinoa last night which I totally messed up. I didn’t put enough water in it. However, this time, most of the kids loved it and went back for more. They did put gravy on it. I’m not arguing with gravy if they’re going to eat it.
I’m pinning this to try since I have quite a few whole chickens in the freezer.
I never would have though to put orange in the mix. This looks absolutely delicious! I have to try it for an upcoming meal plan:)
What a beautiful presentation! Looks good enough to eat!
I saw your recipe when I was planning to make orange chicken for my family tonight! I am going to alter my recipe to try what you did here. I hope my family likes it because it looks and sounds delicious.