Lemon Herb Roasted Chicken

• Gluten free
• Paleo

• Meat

  • 1 Chicken, whole organic

• Produce

  • 4 Garlic cloves
  • 2 Lemons
  • 1 Onion, small wedges
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1 Salt

• Dairy

  • 3 tbsp Butter or ghee

Found on paleonewbie.com

Ingredients

• 3 Tbsp butter or ghee
• 4 minced garlic cloves
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 whole organic chicken (about 4 lbs.) cleaned and dried
• 2 lemons, zest both
• 1 small onion, cut into wedges
• Salt, pepper and paprika to taste

Directions

• Preheat oven to 425º F
• In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
• Place chicken (patted dry) inside a roasting pan
• Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
• Tie legs together (optional) with water-soaked twine
• Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
• Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
• Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
• Remove from oven and let rest for 15 minutes before slicing and serving
• If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time