I make this variation of Ina Garten’s (the Barefoot Contessa) Perfect Roast Chicken recipe all the time, it is so tasty! Mmmmm comfort food. And the best part is how many meals this makes, particularly because once all the meat is off the bones, you will want to throw the carcass (appetizing word, no?) in a slow cooker with about 8 cups of water, the herbs from the roasted chicken, some garlic, onions and carrots and cook on low 6-8 hours. Strain into some big mason jars and you have yourself some free range chicken stock as a base for more meals. Eating Paleo and organic is expensive, y’all; you gotta stretch those dollars!!
1 (5 to 6 pound) roasting chicken
Coarsely ground black pepper
1 large bunch fresh thyme
1 large bunch fresh sage
1 large bunch fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons ghee (or 1/4 stick butter), softened or melted
1 large or 2 small yellow onion, thickly sliced
About a dozen mushrooms, (I used baby bellas) halved
2 medium sweet potatoes, peeled and cut into 2 inch chunks (you can also use carrots)
2 tablespoons Coconut oil
- Preheat the oven to 425 degrees F.
- Place the onions, mushrooms and sweet potatoes in a roasting pan. Toss with salt, pepper, coconut oil, and 1/2 of the bunches each of the thyme, sage and rosemary until the vegetables are evenly coated with the oil. Spread around the bottom of the roasting pan.
- Remove the chicken giblets and rinse the chicken inside and out. Cut off any excess fat and make sure all pin feathers are off. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the remaining herbs, both halves of the lemon, and all of the garlic. Brush or rub the outside of the chicken with the ghee or butter, and sprinkle again with salt and pepper on both sides. Place the chicken on top of the vegetables or on a roasting rack above them. (Ina says to tie the legs together with kitchen string and tuck the wing tips under the body of the chicken . . . I can never find my twine and the chicken is too slippery to handle so whatevs; it still turns out amazing.)
- Roast for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes to let the meat rest. Slice the chicken onto a platter and serve it with the vegetables. Then make your chicken stock! 🙂