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!!

Creamy paleo scrambled eggs!

Who knew anything Paleo could taste so creamy that you would swear there was fresh dairy cream in it? I love scrambled eggs...even more I love good scrambled eggs. Years upon years of egg making, these are some of the best I have ever made!

Creamy Scrambled Eggs

Coconut oil (enough to grease the skillet)
Eggs (however many you want)
Sea Salt, to taste

Heat a skillet over low to medium low heat. Add coconut oil and melt. Crack eggs directly into pan and begin scrambling. Continue stirring until the eggs are firm, just before they are done turn off the heat. They will continue to cook after the heat is off. Make sure you keep that stove temperature low, it will take a while for the eggs to cook, but the pay off at the end is so worth it! Enjoy!