Roast dinners are an absolute staple in most dinner rotations. They’re healthy, low maintenance, they feed an army, and even the good organic varietals are great value for money.
A roast of any kind is generally going to be paleo – it’s the trimmings that are often laden with carbs and flours. And can you even entertain the thought of a roast dinner without gravy?! Well, look no further. We have a delicious paleo roast chicken recipe for you today, and the most amazing roast vege recipe will be with you later this week.
We adapted this Roast Chicken recipe from Julia and Libby’s new cookbook – Julia & Libby’s Wholefood Kitchen. Their blog is filled with amazing, nutritious wholefood recipes, most of which are paleo or easily adapted. The book brings together their best recipes and tips for a healthier life, with chapters for all occasions in the kitchen as well as a lovely chapter on making natural beauty products.
As you can see, it’s a beautiful dish and one that you’re sure to impress your guests with. The paleo roast chicken is super easy to make, but it does take a bit of commitment, as you need to be removing it from the oven every 15 minutes and adding another layer of sauce. This does make all the difference though – the depth of flavour you get from this makes it totally worthwhile.
We made this in Leah’s beautiful Le Creuset dutch oven, but a standard roasting tray is absolutely fine. Make sure you save some room in the oven for the roast veges, which you’ll want to put in about half way through.
This recipe didn’t take much adapting to make it paleo/Whole30 compliant. The only change we made was to replace maple syrup with coconut nectar. While neither of these sweeteners are approved on the Whole30, they are both paleo and we used the coconut nectar as we like the flavour more than maple syrup.
We also omitted the carrots and asparagus from the recipe as we chose to make our own roast veges for this dish. This post will be up later in the week and I promise you’re not going to want to miss this one!
So here it is – the complete recipe! Enjoy!
- 1 whole organic chicken
- 1 lemon, cut in half
- 4 stalks lavender
- salt, to season
- 1 bunch purple baby carrots
- 1 bunch orange baby carrots
- 2 bunches asparagus
- 3 tbsp coconut oil
- 1 tsp maple syrup
- 1 tsp turmeric powder
- 2 tsp paprika
- Preheat oven to 160c fan-bake.
- Stuff chicken with lemon and lavender, and season the outside with salt. Place in a roasting dish in the oven.
- Now make the marinade. In a saucepan over a low heat, melt coconut oil and maple syrup with turmeric and paprika, stirring to combine. Remove pan from the heat and set aside.
- After chicken has been cooking for 10 minutes, add carrots to roasting dish. Brush chicken with marinade, and repeat this step every 15 minutes until chicken is cooked. By doing this you will get a more powerful flavour - it is well worth the extra work! Ten minutes before the chicken is done, add asparagus to roasting dish.
- Roast the chicken for 60-80 minutes total (depending on the size). To check if it's cooked, poke a skewer into the thickest part of the chicken meat. If clear juice with no trace of pink runs out, it's done.
- Before serving, remove the lavender and lemon from inside the chicken.