Taken from Stacy’s Primal Pantry archives!
I make this one fairly regularly. The chicken is super moist and flavorful!
The key is to “baste” it once or twice and to always take it out of the oven right before it reaches the proper internal temperature. The remainder of cooking is done while it rests. The result is a perfectly cooked and extremely most chicken that all will enjoy instead of endure.
- 1 5-6 lb whole chicken, neck and giblets removed
- 3 Tbsp. grapeseed oil
- 1 Tbsp. salt
- 2 tsp. freshly ground pepper
- 2 Tbsp. Herbs de Provence (or 2-3 mixed herbes of your liking)
- 2 garlic cloves, grated, crushed or mashed
- 1/2 cup chicken stock
- Preheat oven to 360 degrees
- Remove chicken from package and remove anything from the cavity (neck and giblets should be within a fingers length). Rinse and pat dry with paper towels. Place chicken, breast side up, in a roasting pan or large casserole dish.
- In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
- Loosen the skin of the chicken over the breast and legs, if you are able. Rub the herb-garlic paste under the skin, spreading evenly. Rub excess paste over the top of the bird.
- Place chicken in oven and roast at 350 degrees for 20 minutes. Open oven and pour the chicken stock over the chicken. Return to oven and roast for 20 more minutes. Open oven and with a spoon or turkey baster, scoop liquid from the pan and pour over the top of the chicken a couple of times. Return chicken to oven and continue to roast for another 20 minutes. At this time, take an internal temperature read at the breast and at the leg. You’re looking for 160 degrees internal temperature. Return to oven and check every 10 minutes until 160 degrees is reached.
- Remove chicken from oven and let rest for 10-15 minutes.
- Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.
My new favorite soup from paleoleap! Very flavorful, and even the kids ate it, vegetables and all! That makes it an instant winner in my house.
Serves 8, Prep: 20 min., Cook: 25 min.
- 1 1/2 cups shredded cooked chicken
- 1 cup cauliflower, cut into chunks
- 1 bell pepper, diced
- 1 leek, sliced
- 1 medium onion, chopped
- 2 small zucchinis, sliced
- 3 medium carrots, sliced
- 2 celery ribs, sliced
- 1 cup diced tomatoes
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 handful fresh parsley, finely chopped
- 6 to 8 cups chicken stock
- 3 garlic cloves, minced
- 2 tbsp. Paleo Cooking fat (I used olive oil – don’t use coconut oil unless you want the coconut flavor)
- Sea salt and freshly ground black pepper to taste
- In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
- Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Season to taste with sea salt and freshly ground black pepper.
Sarah Fragoso’s Everyday Paleo Slow Cooker Curry Chicken is one of my favorite crock pot recipes. It is so so tasty! And who doesn’t like a good crock pot meal?! Credit goes to Sarah at everydaypaleo.com.
Slow Cooker Chicken Curry:
2 Tablespoons of curry powder
1 Tablespoon of paprika
2 teaspoons of sea salt
1 teaspoon black pepper
2 pounds of boneless, skinless chicken thighs
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup of low-sodium chicken broth
Prep Time: 30 minutes
Cook Time : 4-7 hours
- Mix all of the dry spices together in a small bowl.
- Place the chicken thighs in the slow cooker and pour the spice mixture over the chicken thighs and toss together until all of the thighs are coated with the spices.
- Sprinkle the minced garlic over the chicken and then add the onions, carrots, and celery.
- In a small mixing bowl, whisk together the coconut milk and the chicken broth.
- Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.
- Serve this alone or over Riced Cauliflower
Credit for this recipe goes to You Hunt, I gather.
LOVE the flavor and it is soooo easy!!! A kid favorite too!
8 Chicken Thighs
16 Pieces of Bacon (2 pieces per thigh)
1/3 Cup of Raw Honey
1/3 Cup of Spicy Brown Mustard
1/2 Tbsp. Hot Sauce (I used Frank’s Red Hot)
1 Tsp. Garlic Powder
Salt & Pepper, to taste
1. Preheat your oven to 375.
2. Rinse your chicken thighs under cold water and pat dry with a paper towel. Line them up in an oven-safe baking dish, skin side up. (I used skinless thighs which worked just as well.)
4. Salt and pepper the skins. (I didn’t add any salt – figured the bacon was salty enough, but it’s your preference here).
3. Grab a piece of bacon and begin wrapping each piece of chicken making sure the skin side is up so that the bacon ends end up on the bottom. You can squeeze the thighs together a little bit (almost folding them in half) so they can be wrapped snugly then place them back in your dish. I used two pieces of bacon per thigh. You can never have too much bacon!
4. In a small bowl, whisk together the honey, mustard, hot sauce and garlic powder until well combined. (I left out the hot sauce to ensure they stayed “kid friendly”).
5. With a pastry brush, cover your thighs using half of the honey-mustard sauce. Don’t worry about basting the bottoms. The juices start flowing and there’s plenty of flavor.
6. Bake for 20 minutes.
7. Baste the thighs again and let them go another 20 minutes.
8. Turn your broiler on and let them crisp up for 5-10 minutes.
Super simple favorite dinner-
Wrap chicken breasts or thighs in bacon. Place a baking rack on a foil lined cookie sheet. Bake in oven @ 375* for ~ one hour. Continue reading