There are many different ways to roast a chicken in the oven. I’ve experimented with many of them. I’ve found this to be my favorite. It always ends with a delicious chicken, moist and tender on the inside with perfectly crispy skin on the outside.
This method is foolproof. Especially when you are buying pasture raised meat, you can’t afford to end up with a less than perfect chicken.
These directions are for a smaller chicken. I highly recommend using a digital meat thermometer, to ensure that your chicken has reached 165°F before serving. This is the meat thermometer that I use and love. To check the temperature, insert the probe of the meat thermometer into the thickest portion of the thigh without touching the bone.
I always make my chicken using a cast iron skillet, like this one. But, a roasting pan or Dutch oven, should work fine too.
Perfect Paleo Roast Chicken
1 whole roasting chicken, 3.5 to 5 lbs.
1 tablespoon duck fat (or any healthy fat of your choice)
1 tablespoon Cajun seasoning (or any seasoning of your choice)
salt and pepper
1 large onion, sliced
1 lemon, sliced
- Preheat oven to 500 degrees and place cast iron skillet inside while it is heating
- While the oven is heating prepare your chicken. Remove giblets (if there are any), wash chicken, and pat dry
- Rub chicken with duck fat and season generously with Cajun seasoning, salt and pepper. Season inside the cavity too. Stuff the cavity with the sliced lemon.
- If you are feeling up to it, you can truss the chicken. I honestly never do, unless we are having guests or it’s a special occasion. I’ll take every shortcut in the kitchen that I can. 🙂
- Set the onions on your hot skillet. If you have some lemon slices left, you can add those too.
- Set the bird in skillet, breast side down on top of the onions and cook for 15 minutes at 500 degrees
- Reduce heat to 350°F and cook for 30 more minutes. Then, flip it over, and return it to the oven to finish roasting breast-side up, for another 15 to 20 minutes.
- Use your digital meat thermometer to ensure that your chicken is cooked perfectly and not under or overcooked.
We often serve this chicken with spaghetti squash. Want to know the easiest way EVER to make spaghetti squash?
1. Take a fork and poke it all over, then place it in your slow cooker. I use this 6 quart slow cooker and it can fit two smallish spaghetti squash.
2. I place a roasting rack in my slow cooker. You don’t have to, but I find that things turn out much better when I use it. It’s the best $6 I’ve spent lately. This is the one I use. It fits perfectly in my slow cooker. Side note: I’ve also found that my whole roast chicken turns out SO much better when I use a rack in my slow cooker!
3. Add 1 to 2 inches of water. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can put it in at night before you go to bed on low or in the am before you leave for work!
4. Once it’s cooked, cut it in half lengthwise and scoop out the seeds and discard.
5. Then use a fork to pull all of the squash out. It should come apart really easily. Then sauté with ghee or sauce of your choice and enjoy! Or you can even eat it as is!
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