Sage And Lemon Roast Chicken (Paleo, Whole30, Low Carb)
Winner winner, chicken dinner. Ok, I just couldn’t help myself. But I think that this Sage And Lemon Roast Chicken (Paleo, Whole30, Low Carb) honestly is the winner here. Because if you are looking for an easy but scrumptious meal which would feed a few people and not break your bank account this is it. Roast chicken can be quite boring, I know. But it can be also the highlight of the night. You just need the good spices and technique. Then add some fancy (ish) side like the Fennel And Butternut Squash Puree and you have a winning dinner.
I am a big fan of slow cooking, so even this chicken is cooked for a bit longer than usual recipes suggest. But it just makes the meat so juicy and tender. Because what’s worse than a dried chewy chicken, am I right? I also like to flip the chicken during the baking so the breasts are not getting too burnt or dry, but the skin still has a nice crisp. Because that’s the best part of the whole chicken anyway. So if you don’t like the chicken skin, don’t tell me, because that would mean we can’t be friends.
- 1 organic chicken
- 2 onions
- 1 carrot
- 1 lemon
- 5 cloves garlic
- 12 leaves of fresh sage
- 7 tbsp ghee
- Salt and pepper
- Peel the onions and carrot and chop them in rough pieces.
- Place 1 of the chopped onions and the carrot on the bottom of a baking dish, so your chicken would't sit in the fat when it's cooking. Add 5 tbsp of water, so the vegetables doesn't get burnt.
- Crush 3 cloves of garlic, chop 6 leaves of sage and mix it with 5 tbsp of soften ghee.
- With your finger carefully loosen the skin of the chicken on breasts and thighs and spread the ghee with garlic and sage under the skin equally.
- Rub the chicken with the 2 remaining tbsp of softened ghee and season it with salt and pepper equally.
- Stuff the inside of the chicken with the whole lemon, remaining chopped onion, 6 whole leaves of sage and 2 cloves of garlic. You can also tie the legs of the chicken with twine to make sure everything stays inside during the roasting.
- Place the chicken breasts facing down in the baking dish on top of the chopped vegetables.
- Place the baking dish in preheated oven on 150 °C for 1 hour.
- After 1 hour flip the chicken on it's back and increase the oven temperature to 180 °C. Place the baking dish back in the oven and bake for 45 more minutes.
- Take the chicken out of the oven and let it rest for 10 minutes before portioning.
- Serve together with the vegetables baked with the chicken and other vegetable side to your liking. It goes perfectly with the Fennel And Butternut Squash Puree.