Paleo Slow Roasted Chicken

Elevate your weeknight dinner with this tender and flavorful Paleo Slow Roasted Chicken, a wholesome recipe that embodies simplicity and bold taste. This dish features a whole chicken seasoned with a fragrant blend of sea salt, black pepper, garlic powder, dried thyme, and rosemary, ensuring every bite is packed with savory goodness. Stuffed with fresh parsley, zesty lemon, and sweet onion and roasted atop a bed of carrots and celery, this dish is both aromatic and visually stunning. The slow roasting process at a low temperature ensures juicy, fall-off-the-bone meat with perfectly crisp, golden skin. Not only is this recipe paleo-friendly and gluten-free, but it also pairs beautifully with the caramelized veggies it roasts alongside. Ideal for family meals or meal prep, this hearty and healthy roasted chicken shines during cozy dinners or impresses at your next gathering. Ready in about three hours with just 20 minutes of prep, it’s the ultimate hands-off recipe that turns simple ingredients into a memorable feast.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 4-5 pound whole chicken
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 whole lemon
• 1 large onion
• 1 bunch fresh parsley
• 3 large carrots
• 3 large celery stalks

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.

Step 3

Rub the chicken all over with olive oil, ensuring the skin is fully coated.

Step 4

In a small bowl, mix together sea salt, black pepper, garlic powder, dried thyme, and dried rosemary. Rub this seasoning blend all over the chicken, including inside the cavity.

Step 5

Slice the lemon and the onion in half. Insert the lemon halves, one onion half, and a bunch of fresh parsley into the cavity of the chicken.

Step 6

Roughly chop the remaining onion half, carrots, and celery. Spread them out in the bottom of a large roasting pan to create a bed for the chicken.

Step 7

Place the chicken, breast side up, on top of the vegetables in the roasting pan.

Step 8

Cover the roasting pan loosely with aluminum foil and place it in the preheated oven.

Step 9

Roast for about 2.5 hours. Then, remove the foil to allow the skin to crisp up and continue roasting for an additional 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.

Step 10

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.

Step 11

Serve the chicken with the roasted vegetables on the side.

Nutrition Facts

Serving size	(2547.8g)

Amount per serving	% Daily Value*
Calories	773.1

Total Fat 45.0g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 136.1mg	0%
Sodium 7440.3mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 16.2g	0%
Total Sugars 24.6g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 319.8mg	0%
Iron 7.9mg	0%
Potassium 2462.8mg	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: 49.6%

Protein: 21.3%

Carbs: 29.1%