Easy Herb Roasted Chicken
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
AIP, Paleo, Dairy Free, Refined Sugar Free, Whole 30, 21 DSD, Gluten Free, Grain Free
Ingredients
  • 3-4 lb organic whole chicken
  • 4 Tbsp avocado oil
  • 6-8 sprigs of rosemary
  • ½ tsp sea salt
  • 4 cloves garlic
  • 1 medium shallot
  • 1 Tbsp Dijon mustard (I like Annie's because it is Whole 30 and 21 DSD compliant)
Instructions
  1. Remove rosemary needles from stems.
  2. Rough chop garlic cloves and shallot.
  3. Add rosemary needles, garlic, shallot, avocado oil, Dijon mustard and sea salt to a blender or food processor and process until well mixed.
  4. Set aside.
  5. Butterfly chicken by using a pair of kitchen shears and cut the chicken down one side of the backbone through the ribs.
  6. Make an identical cut on the opposite side and either remove the backbone completely or reserve it if making bone broth. I just add it to the underside of the chicken.
  7. Place chicken in cast iron skillet cut side down and push down to flatten.
  8. Pour herb mixture over chicken and rub to cover every inch including the underside.
  9. Cook for 15 minutes on stove top on medium heat.
  10. After 15 mins transfer to the oven and bake at 450 degrees for 30-45 min or until internal chicken temperature reaches 165 degrees.
  11. Allow to cool for 5 min, cut and serve.
  12. Optional: Spoon herb oil on bottom of pan over chicken before serving.
Notes
I like to keep leftovers in the skillet and then pop back in the oven the next night to rewarm. Use organic whenever possible and make sure your meats are consciously sourced!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/easy-herb-roasted-chicken/