RECIPE SUMMARY
Herbed Roast Chicken
Makes approximately 8 servings counting towards 8 Oz of Animal Protein and ½ a tablespoon of Oil
INGREDIENTS
DIRECTIONS
Pre-heat oven to 475ºF
In a small bowl combine the avocado oil, thyme, rosemary, garlic, lemon juice, ½ teaspoon sea salt, and half a teaspoon of pepper.
Rub the chicken with the oil mixture, make sure to get it under the skin and inside the cavity of the chicken. Season with the additional salt and pepper to taste.
Place the chicken breast side down (yes, breast side down) on a roasting rack and place in the oven for 25 minutes.
Once the 25 minute timer goes off reduce the temperature to 400ºF and cook for another 15 minutes.
After the 15 minute time goes off use two pairs of sturdy tongs to flip the chicken breast side up and finish cooking for a final 30 minutes or until the internal temperature reaches 160ºF in the meatiest portions of the bird, the thighs and under the breasts near the thighs.
Allow the chicken to rest for 20 minutes before serving.
Ingredients
Directions
Pre-heat oven to 475ºF
In a small bowl combine the avocado oil, thyme, rosemary, garlic, lemon juice, ½ teaspoon sea salt, and half a teaspoon of pepper.
Rub the chicken with the oil mixture, make sure to get it under the skin and inside the cavity of the chicken. Season with the additional salt and pepper to taste.
Place the chicken breast side down (yes, breast side down) on a roasting rack and place in the oven for 25 minutes.
Once the 25 minute timer goes off reduce the temperature to 400ºF and cook for another 15 minutes.
After the 15 minute time goes off use two pairs of sturdy tongs to flip the chicken breast side up and finish cooking for a final 30 minutes or until the internal temperature reaches 160ºF in the meatiest portions of the bird, the thighs and under the breasts near the thighs.
Allow the chicken to rest for 20 minutes before serving.