Monday, November 1, 2010

Herb roasted chicken

You will notice that I do a lot of roaster chickens. You could easily buy an already cooked rotisserie chicken at the store, but then do you really know what has been put on that chicken? I prefer to just buy a big ol' raw chicken and start from scratch. I like to always have a bag of chicken in my fridge. That is one of my biggest recommendations for anyone trying to go Paleo. Have healthy protein on hand and ready to eat. My usual go to recipe just involves sea salt, but tonight I decided to herb-ify my chicken. The results were yummy! And very kid-approved! Once again, I did two chickens, feel free to cut the recipe in half if you aren't cooking for a bunch of men like I am. :)

Herb Roasted Chicken

2 Roaster chickens
6 cloves of garlic, smashed
1 shallots, sliced
1 onion, quartered
1 bag of carrots, peeled and cut into large chunks
2-4 tbsp herbs de provence (you can buy this in the spice section or make your own
Sea salt
1.5-2 cups water

Preheat oven to 425 degrees. Prepare the chicken buy sprinkling with sea salt, be sure to put salt in the interior too. Take some of the garlic cloves, place in the cavity and place the rest in the area between the skin and the breast meat. You can form a little pocket to put seasoning into. Put some shallot into the cavity and the pocket. Put 1/4 onion in the cavity. Sprinkle the herbs into and around the chicken. Place chicken in roasting pan, surround with remaining onion, carrots and water. Put in oven and cook for 15 minutes. Decrease oven temperature to 350 degrees, and continue to cook until the chicken's internal temperature is 165 degrees. (this is where an oven probe comes in real handy, if not use a good ol' fashioned meat thermometer). Remove pan from oven and let rest for 10 minutes. Slice and enjoy! Store any extra chicken in a plastic bag in your good for lazy lunches or even breakfasts!

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