This recipe is full GAPS legal, GAPS Intro stage 4-6 legal as well.
Roasting a chicken is one of the easiest dinners around. It does take a bit more time but it provides a lot of meat and leftover bones you can use to make bone broth with later on.
I allow at least 2 hours baking time for this recipe.
Ingredients:
1 whole chicken, 3-4 lbs
Lard, or butter ( I prefer the flavor of lard on a roasted chicken)
Salt and pepper to taste
1 lemon, sliced thin
Fresh parsley, rosemary or thyme
Directions:
Generously salt the chicken the night before and refrigerate uncovered.
Let the chicken sit at room temperature for 30 minutes before roasting.
Preheat the oven to 425 degrees. Place the chicken on a roasting pan and generously rub it with lard. Very generously, you wont be sorry! The skin will be crispy and delicious. Generously season with salt and pepper. In the cavity of the chicken place the lemon and fresh herbs. I think the more the merrier. I also like to add either fresh or dried thyme to the top of my chicken. Position the bird breast-side up and place on the middle rack of the oven.
Roast for 15 minutes then reduce temperature to 375 degrees for about 45 minutes – 1 hour more. Chicken should reach the temperature of 165 degrees. I typically check the breast for the most accurate reading.
Let it rest out of the oven for 15-20 minutes.
Serve with roasted veggies, cauliflower rice (GAPS), regular rice if not on GAPS or any variation of veggies and starch that fits your dietary needs.
Save the picked-over bones to make bone broth. Enjoy!
