The best most wonderful paleo roasted chicken

I have roasted many, many, many chickens. All of them have been good, but this one was far and away my favorite. The chicken was so moist that you could actually see moisture on the breast when it was sitting on your plate. It was loaded with flavor and the best part, it was super easy to make!! The recipe I am posting is for 2 chickens. 1 is never enough in my opinion, yet if you are a family of 2 or less you may want to cut the recipe in half. Save the bones, skin, and chicken juice to make delicious chicken stock. I also added some sweet potatoes to roast with the chicken, you can omit those if you like, but the sweet potatoes cooked in the salty chicken juice are just delicious.



Best Ever Paleo Roasted Chicken

2 3-4 lbs whole chickens, be sure the cavity is empty
6 tbsp coconut oil
2 tbsp onion powder
2-3 tbsp sea salt
pepper to taste
2-4 tbsp olive oil
2 stalks celery, cut into 3-4 pieces each
4-5 sweet potatoes, washed and cut into large chunks
1 sweet onion, cut into chunks
1/2 cup water or broth

Preheat the oven to 350. Place chickens in a roasting pan. Divide coconut oil and smear inside the chicken cavities. Sprinkle the interior and exterior of the chickens with onion powder and sea salt. Sprinkle with pepper. Rub olive oil on the entire exterior of the chicken. Divide celery and place in the chicken cavities. Add potatoes, onion, and water. Place in the oven uncovered and bake for 1 hour 30 mins to 2 hours. Check the internal temperature of the breast with a meat thermometer. Ensure that it is at least 170 degrees. Pull the chickens from the oven and cover with foil. Allow to sit for 10-20 minutes (letting the chicken absorb all of its juices back up). Carve, serve and enjoy!!

Chicken with Tomatoes and Kalamatas

We had some leftover chicken thighs from a meal we had last night. I decided to make something with a Greek flair to it. The result is a delicious meal with moist chicken and a fabulous sauce. The only fault my husband found was that there were not enough olives in the dish. So if you are an olive person please feel free to double up the olives.



Paleo Chicken Thighs with Tomatoes and Kalamatas

2-3 lbs of chicken thighs
olive oil
sea salt (to taste)
pepper (to taste)
zest of 1 lemon
1 lemon juiced
1/4 cup vegetable or chicken broth
1/2 cup white wine
14 oz can petite diced tomatoes
1 tsp oregano
1/2 tsp parsley
2-3 pinches of dried mint
1 bay leaf
2.25 oz can slixed kalamata olives

Heat large skillet over medium heat. Swirl in olive oil. Add chicken thighs, sear each side for about 3-4 minutes a piece. Add lemon zest and juice, broth, wine, and tomatoes. Stir to combine. Add oregano, parsley, mint and bay leaf. Salt and pepper to taste. Cover and cook for 20 minutes, be sure to adjust the temperature so its a light simmer. Remove cover. Add olives. Continue cooking uncovered for 10-15 minutes or until sauce is thickened. Serve along side your favorite veggie and enjoy!

A yummy and hearty curry soup

I found this recipe on www.everydaypaleo.com. She is such a fantastic chef and everything I have made from her blog has been fabulous! This soup is no exception. I added a little more seasoning than she called for and I used chicken instead of beef because its what I had on-hand. Even my kids ate some soup (they are both self professed soup haters). Just be forewarned that the red cabbage in the soup turns the chicken a lovely shade of lilac. :)



Chicken Curry Coconut Soup

3 cans coconut milk
1.5 cups stock (veggie or chicken)
3 lbs chicken breast, cubed
4 small sweet potatoes, peeled and quartered
1/2 bag of baby carrots
1 head purple cabbage, shredded
1.5 tbsp red curry paste
3/4 tsp curry powder
1.5 tsp sea salt
1/2 tsp ginger powder

Take all of the ingredients and place in a slow cooker or large soup pot. Cook on low for 5-8 hours. Serve and enjoy!!