A whole roasted chicken is one of the easiest ways to make fast protein for the whole family – or stockpile some leftovers if you’re only cooking for one or two. If you’ve never roasted a chicken before, it looks a little intimidating the first time, but it’s not hard at all: really all you have to do is put some vegetables inside the body cavity and stick it in the oven.
The vegetables and herbs give the chicken a great flavor from the inside out, and brushing the bird with a honey-balsamic glaze adds just a little bit of extra intensity. And as a bonus, it gives you an extra-delicious layer of chicken skin.
This recipe is also autoimmune Paleo-friendly, with no eggs, nuts, or nightshade vegetables. To keep it that way, you could serve it with roasted mushrooms (just make sure to replace the ghee with another cooking fat, like coconut oil or olive oil). Even if you’re not on the AIP, that’s still a very tasty meal in its own right.
Rosemary-Honey Roast Chicken Recipe
Protein: 52g / %
Carbs: 32g / %
Fat: 39g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 5 lb. whole chicken;
- 4 tbsp. raw honey or maple syrup;
- 2 tbsp. balsamic vinegar;
- 3 tbsp. olive oil;
- 2 tbsp. fresh rosemary, finely chopped;
- Fresh rosemary sprig;
- 4 cloves garlic, minced;
- 3 small yellow onions, cut into wedges;
- 2 to 3 carrots, chopped;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 450 F.
- Season the chicken to taste with sea salt and freshly ground black pepper.
- In a bowl, combine the olive oil, garlic, and the chopped rosemary.
- Rub the rosemary mixture all over the chicken.
- Stuff the onions, carrots, and rosemary sprig into the cavity of the chicken.
- Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan.
- Combine the raw honey or maple syrup and balsamic vinegar and set aside.
- Remove the chicken from oven and brush with the honey mixture.
- Continue cooking for another 30 to 40 minutes or until an instant-read thermometer reads 165 F.
- Let the chicken rest before carving.