Paleo Roast Chicken
A delicious roast chicken with vegetables paleo style.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 6 people
- 6 lb raw chicken
- 1 bulb garlic cut in half
- 1 onion cut into quarters
- celery leaves
- 1/4 cup olive oil
- 1 lemon cut into quarters
- 1 head cauliflower cut into large floret sections
- 1 bunch brocolli cut into large floret sections
- 6 whole carrots peeled and chopped into 3 or 4 large pieces
- salt to taste
- freshly ground pepper to taste
- cayenne pepper to taste
- fresh thyme
- fresh rosemary
Preheat oven to 425 degrees Fahrenheit.
Wash and pat dry the chicken. Place breast side down in large cast iron skillet or roasting pan.
Pour olive oil over the chicken and rub into the skin. Rub in the salt, pepper and cayenne.
In the chicken cavity, add the quartered lemon, rosemary, thyme, celery leaves, garlic, and onion.
Toss the cauliflower, broccoli, and carrots in olive oil and season to taste. Place them around the chicken in the pan.
Place the pan, uncovered, in the oven and allow to cook for 45 minutes. Check the bird, if it is getting too dark, cover with foil to prevent burning. Return the oven for an additional 45 minutes. I go by 15 minutes a pound to get an idea of the cook time if you chicken is a different weight.
To check if the chicken is done place a meat thermometer in the thigh and when the temperature reaches 165 degrees Fahrenheit the chicken is done. Remove from the oven and allow it to sit for 5 minutes. Carve and serve!