In the summer I LOVE to make Beer-can chicken on the grill, but in the winter I don’t use the grill much. But, I still love having a whole chicken to feed the family. So, instead of grilling I roast it. We eat 90% paleo, but this recipe works whether you are paleo or not. Here is a very simple way to make to make an incredible wholesome dinner for your family. If you have never roasted a whole chicken before, please don’t be intimidated. It’s really not that hard. You can do it!!

First, assemble your ingredients.
-Whole chicken, remove the giblets
-Fresh thyme
-Carrots, celery (as base under chicken)
-Salt, pepper, garlic powder, onion powder, paprika
-Olive oil

prep pic

Next, pat chicken dry with a paper towel and place on top of carrots, celery, 1/2 onion roughly chopped, and few sprigs thyme in your roasting pan. Season inside of bird cavity with salt and pepper, and then stuff with lemon (quartered), 1/2 onion (chopped), garlic (smashed, approx. 2-3 cloves), and few sprigs thyme.


stuffed chicken

Loosen the skin away from the breast meat and season between. Drizzle the top of bird with olive oil and then season very well. Don’t be shy! You don’t want a bland bird.

chicken pre cook

Roast in a 350 degree oven 20 mins. per pound and then another 15 mins. I did mine for an hour and 40 mins. uncovered. Let it rest for at least 15 mins. before you cut into it. If you don’t have an instant read thermometer, I highly recommend it. You will do less over-cooking if you have one. Chicken should be cooked to 165.

final chicken

So, stinking, delicious. I am going to serve mine tonight with roasted Brussels sprouts and sweet potatoes.