Foodie Friday: Easy Baked Whole Chicken (Paleo)
What you are going to need (scroll down to get a new printable recipe card):
- One whole chicken (if you can find a farm near you get one from them, trust me it will be worth it) I used a 4-5 lb chicken, but you can use just about any size and adjust the cooking time.
- Olive Oil
- Garlic (fresh pressed 3 cloves) or granulated
- Fresh Sage (if you have it, but don't worry you can skip this)
- 2 small onions
Heat oven to 425° (always make the oven wait for you, not the other way around)
Rinse the chicken under cool running water (yes do it... don't listen to the the crazy study on the dangers of rinsing your chicken here .... you might not be killing bacteria, but you are rinsing off all the packaging goop we all try not to think of when we make chicken. I LOVE Alton Brown and this was his super funny cartoon he drew after reading the chicken washing article:
Ok so chicken is rinsed... RIGHT!?
Pat the chicken dry with paper towels, place in deep baker. Drizzle the bird with olive oil, sprinkle with salt, pepper, garlic, and more salt and pepper (seriously don't be shy!).
It might not look like I put much on this bird, but I did, the camera lies, I am starting to believe those red carpet ladies....
At this point you might be asking - HOW MUCH do I put on... I have to tell you it varies so much depending on the size of your bird, you have to go with sight. Use a "shaker" for your salt, pepper, and garlic, and just shake until it is well covered. Like decorating a Christmas craft with glitter - ya go ahead and glitter your chicken!
Now get friendly with you bird, rub the oil and seasoning into the bird well, make sure ever inch of the bird is well coated with the yummy "herbed oil". If you need more oil or seasoning, glitter errr sprinkle some more! When finished, stuff 2-3 sprigs (10-12 leaves) into the cavity of the bird.
Now place bird breast side up in the deep baker sprinkle the top of the bird with paprika (this will not add much flavor, but to me it really makes a big difference in the final look of your roasted bird)
Quarter the onions and place 2 in the cavity and the rest around the bird.
Roast in the preheated oven for about an hour until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°.
More or less time depending on your bird size.
Transfer the chicken to a platter, let rest for 10 minutes before carving.