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Roast Chicken with Apple Cider (paleo, whole30)

Roast Chicken with Apple Cider

An easy roast chicken packed with flavour and perfect for entertaining! Paleo and whole30 compliant!

Scale

Ingredients

Ghee mixture:

1/2 cup ghee at room temperature

1 tbsp minced fresh rosemary

1 tbsp minced fresh thyme

zest of one lemon

1 tbsp lemon juice

2 garlic cloves, minced

1/2 tsp salt

freshly ground pepper

For the Chicken:

1 whole organic chicken (about 4 lbs), giblets removed at room temperature (remove chicken from fridge 30 minutes before cooking)

olive oil

salt and pepper

1 lemon cut in slices

handful of fresh thyme and rosemary

2 small onions, quartered

1 1/2 cups apple cider ( I used one that didn’t have any sugar added to make it whole30 compliant)

For the vegetables:

2 small carrots, cut in slices

1/2 lb small potatoes, halved

2 apples, cored and sliced

fresh rosemary and thyme

For the Gravy:

1 cup liquid leftover from the chicken

2 tbsp broth (optional)

12 tsp tapioca starch

Instructions

  1. Preheat the oven to 450 F.
  2. Rinse and pat your chicken dry (should be taken out 30 minutes before)
  3. Make the herby ghee: Mix all of the ghee ingredients together in a small bowl.
  4. Using a spoon loosen the skin from the chicken on the top (breasts and drumsticks). Scoop about 3/4 of the ghee mixture under the skin and work it around so it covers the whole top.
  5. Place the chicken on top of the quartered onions in your roasting pan (I used a standard 9×13 baking dish).
  6. Stuff the chicken with the sliced lemon and a handful of fresh herbs(rosemary and thyme).
  7. Truss the chicken with twine.
  8. Rub the rest of the ghee mixture over the whole chicken.
  9. Pour the Apple Cider in the roasting pan around the chicken.
  10. Place in the preheated oven and roast for 10 minutes.
  11. Turn the oven down to 350 F and roast for another 30 minutes.
  12. Meanwhile, prep the veggies and apples.  Cut them all about the same size so that they cook evenly and toss in a drizzle of olive oil, salt and pepper and some freshly chopped herbs.
  13. Remove the chicken and baste it. Add the prepared vegetables around the chicken and place back in the oven rotated 180 degrees.
  14. Roast for another 30 minutes.
  15. Baste the chicken again. Stir the veggies around and check the internal temperature of the chicken.  Roast for another 10-15 minutes until the chicken reaches 165 F internally (use a meat thermometer!)
  16. To make the gravy whisk 1 cup of the leftover liquid with 2 tbsp chicken broth and 1 tsp tapioca starch over medium heat until it starts to thicken.  If it doesn’t thicken add another tsp of tapioca starch.
  17. Serve right away and enjoy!

Notes

**This recipe was inspired by the Roast Chicken from Recipe Tin Eats

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