Paleo Frango Assado

Savor the wholesome flavors of *Paleo Frango Assado*, a stunning roasted chicken dish that is both paleo-friendly and irresistibly delicious. This recipe features a succulent whole chicken marinated in a vibrant blend of olive oil, minced garlic, zesty lemon, and aromatic paprika and oregano, ensuring a perfectly seasoned, golden-brown exterior. Fresh thyme and rosemary sprigs infuse the chicken with earthy, herbaceous notes, while a bed of roasted baby carrots and onions adds natural sweetness and texture. With just 15 minutes of prep time and a simple roasting technique, this dish is ideal for family dinners or meal prep. Serve your Paleo Frango Assado as a centerpiece accompanied by the tender, caramelized vegetables for a satisfying meal that’s as nourishing as it is flavorful. Perfect for fans of paleo cooking, classic roasted chicken, or one-pan recipes!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 about 3 to 4 pounds whole chicken
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 onion, quartered
• 1 cup baby carrots

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the chicken inside and out under cold water and pat dry with paper towels.

Step 3

In a small bowl, mix together olive oil, minced garlic, lemon juice and zest, paprika, dried oregano, sea salt, and black pepper to form a paste.

Step 4

Rub the paste all over the chicken, ensuring even coverage, including inside the cavity.

Step 5

Place the thyme and rosemary sprigs inside the chicken's cavity.

Step 6

Arrange the quartered onion and baby carrots in a roasting pan or baking dish.

Step 7

Place the chicken on top of the vegetables in the pan.

Step 8

Slide the roasting pan into the preheated oven.

Step 9

Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.

Step 10

Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.

Step 11

Carve the chicken and serve alongside the roasted vegetables.

Nutrition Facts

Serving size	(1697.9g)

Amount per serving	% Daily Value*
Calories	749.1

Total Fat 58.4g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 105.3mg	0%
Sodium 2759.8mg	0%
Total Carbohydrate 33.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 11.6g
Protein 30.3g	0%

Vitamin D 0IU	0%
Calcium 160.3mg	0%
Iron 4.5mg	0%
Potassium 1148.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.5%

Protein: 15.6%

Carbs: 17.0%