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What’s more comforting than a good, slow-roasted chicken? Well, probably a lot of things. A nice warm bath. A snuggle pile of fuzzy puppies. But there’s something nice about just slathering a chicken in all your favorite seasonings and sticking it in the oven for a few hours while you go about your day. It’s not quite the fanfare or fuss of a Thanksgiving turkey, but offers some of that same homeyness. This recipe is quick, flavorful, and features three of my favorite flavors: garlic, rosemary, and lemon. Yum!

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Roasted Rosemary Chicken recipe from acleanplate.com #aip #paleo #autoimmuneprotocol

Roasted Garlic-Rosemary Chicken

This Roasted Garlic-Rosemary Chicken is quick to throw together, flavorful, and features three of my favorite flavors: garlic, rosemary, and lemon. Yum!

Prep Time10

Cook Time4

Total Time4 10

Servings servings

Equipment

baking dish

Ingredients

1 onion chopped
1 whole chicken dressed for roasting
6 cloves garlic minced
2 tablespoons coconut oil
2 tablespoons sea salt
2 tablespoons lemon juice
1 tablespoon dried rosemary
1 tablespoon lemon zest
1/2 tablespoon ground black pepper omit for AIP

Instructions

Heat the oven to 250 degrees F.
In a large baking dish, arrange the onion slices in an even layer. Place the chicken on top.
Combine the remaining ingredients and rub the seasonings over the chicken, then tent the chicken in foil and roast for 3 hours.
Remove the foil and baste the chicken with the juices at the bottom of the pan. Return to the oven for 1 hour.
Baste again, then return to the oven for 1 hour. Repeat until the chicken reaches 165 degrees F inside, if it hasn't already.
When the chicken is done, let rest 10 minutes. Meanwhile, pour the juices into a saucepan and bring to a simmer. Reduce by half, 8-12 minutes, and pour over chicken to serve.