Herb Roasted Chicken
A delicious herb and citrus roasted chicken that's not only perfect for the holiday but also great for everyday Paleo meal.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 lbs fresh organic chicken
- ¼ cup sea salt
- ½ cup fresh mixed herbs ((Eg. sage, thyme, rosemary, oregano, Marjoram etc.))
- 2 tbsp ghee (melted)
- 1 lime (serving use)
- 2 lemon (serving use)
Instructions
- 1
[In store] Ask the butcher to butterfly the chicken for you in advance.
- 2
Place the chicken on a foil-lined baking sheet. Use your fingers to carefully create pockets (to loosen the skin) between the skin and the flesh. Be careful not to break the skin.
- 3
Rub salt directly onto the meat under the skin, also on the outside and underside.
- 4
[Optional, if you have time] Cover the chicken with plastic wrap and place it in the refrigerator until you are ready to bake the next day.
- 5
On the day of the event, preheat oven to 450 F.
- 6
Mix the melted ghee (or olive oil) with fresh herbs and spread it under the chicken skin evenly between breast and thigh, as well on the outside of the bird.
- 7
Place the bird on a wire rack and bake for about 50-60 minutes until the meat thermometer reads 165 F for thickest part of the thigh meat & 145-150 F for the thickest part of the breast meat.
- 8
Set the bird aside to cool. Squeeze some lemon and lime juice. Enjoy!