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AIP roast chicken

AIP Whole Roast Chicken with Garlic and Herbs

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 4 people
Calories: 567kcal
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The gist with this whole roast chicken recipe is to apply olive oil or avocado oil to the skin to avoid inflammatory fats. AIP is all about meat and vegetables and so this is a staple centerpiece in my family. We love to cook the chicken over top of rutabaga and sometimes turnips.

Ingredients

  • 2 root vegetables such as turnips, rutabagas, or sweet potato
  • 6 garlic cloves
  • 3 tablespoons olive oil avocado oil or tallow work, too
  • 1 whole chicken 4- to 5-pound
  • sea salt
  • lemon and fresh herbs optional for garnish

Instructions

  • Preheat the oven to 425℉. Peel the root vegetables (if desired) and cut into ½-inch cubes (large dice). Spread the vegetables in the bottom of a Dutch oven or large baking dish along with the whole garlic cloves. Toss with 1 tablespoon olive oil and a pinch of salt.
    root vegetables cut large dice in baking dish with olive oil
  • Pat the chicken dry with a paper towel and brush with the remaining 2 tablespoons of the olive oil. Season with salt and transfer on top of the root vegetables. Note: If using lemon or fresh herbs, you may stuff them inside the cavity of the chicken or place under the skin.
  • Roast for 1 hour 15 minutes or until the internal temperature registers 165℉ (or higher) and the skin is golden and crispy. Allow the chicken to rest for about 10 minutes. Carve the chicken on a cutting board and serve with pan juices and roasted vegetables.

Nutrition

Serving: 1serving (4 total) | Calories: 567kcal | Carbohydrates: 15g | Protein: 37g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 142mg | Potassium: 669mg | Fiber: 4g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg