Craving roast chicken? This hearty dish is popular in many parts of the world. Packed with deliciousness, it can be enjoyed at lunch or dinner, and fills you up quickly. The leftovers can be used in most recipes, from chicken salads to wraps and pie. It’s frugal, tasty, and diet friendly.
My favorite paleo roast chicken recipe is made with ginger, lemons, and extra virgin olive oil. Chicken is a staple in my kitchen, so I’m always experimenting with new ingredients. This carnivore-pleasing meal is high in protein and has only a few calories per serving. It’s so tasty and filling that you would never guess it’s good for your waistline. If you’re not concerned about your weight, you can serve it with lots of sauce.
Roast chicken has about 250 calories per serving. The drumsticks, wings, and thighs are the lowest in calories. This recipe provides approximately 38 grams of protein and 10 grams of fat per serving. It’s rich in vitamin C, calcium, and iron, so it packs a lot of nutrition.
I usually serve the chicken with salad, mashed sweet potatoes, or cauliflower rice. Pickles are great too! You can even make coconut cream or use a light dressing with mustard, lemon, and olive oil to enhance its flavor. Personally, I use lots of herbs and spices from our garden, such as rosemary, thyme, sage, and parsley. Add some paprika or chili powder for extra spiciness.
Depending on your taste, you can either cook the chicken along with vegetables, or prepare the vegetables separately. Paleo roast chicken goes well with most veggies, so you can make endless combinations.
- 1 whole chicken
- 3 lemons
- 4 garlic cloves
- ¼ cup extra virgin olive oil
- Ginger, grated or cut into small pieces
- Sea salt to taste
- Freshly ground black pepper to taste
- Herbs and spices (rosemary, tarragon, sage, thyme, parsley, chili powder, or cilantro)
- Preheat the oven to 425º F
- Mix the olive oil, spices, salt, and pepper in a small bowl
- Place the chicken into a roasting pan
- Add the spice mixture
- Roast it for about 1 hour 15 minutes
- When it's ready, garnish with parsley and lemon wedges