Dairy-Free | Nut-Free | Egg-Free | Paleo, AIP
Prep Time: 10 minutes
Cook Time: 1 hour, 55 minutes
Total Time: 2 hours, 5 minutes
Servings: 6
Go ahead and stuff it! Take roast chicken to a whole other level by stuffing it with lemon and savory herbs. Transform plain chicken into a succulent, juicy, more flavorful, and tender entrée. It’s way easier than it sounds.
Preheat the oven to 450°F.
Stuff the chicken with the lemon slices, parsley, and thyme. Peel the garlic and either put it in the cavity with the herbs, or cut slits in the skin and tuck the pieces of garlic into the slits. Sprinkle salt and black pepper liberally over the skin and rub in. Place the chicken on a rack in a roasting pan.
Roast the chicken for about 15 minutes, then turn the oven temperature down to 350°F and bake for about 20 minutes more per pound, or until the inner thigh reaches 165°F on a meat thermometer.
Notes
The pan drippings and carcass can be used to make roasted chicken bone broth.
Nutritional Data
319 calories, 21g fat, 102mg sodium, 0g fiber, 1g carbohydrates, 27g protein
1g net carbs, 3% carbs, 69% protein, 29% fat