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Easiest Roast Chicken Ever

It takes just ten minutes of hands-on prep time to make a complete supper that’s satisfying and flavorful.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: chicken, gluten-free, keto, low carb, paleo, Primal
Servings: 6
Calories: 405kcal

Ingredients

Instructions

  • Preheat the oven to 425°F.
  • Blot the brined chicken dry with a paper towel.
  • With a sharp pair of kitchen shears, cut out the back bone and trim away excess fat and skin.
  • Then, spatchcock the bird: Flip the chicken over and open it up like a book. Using a kitchen knife, cut a ½-inch through the cartilage on the breast bone and firmly press down with your hands to flatten it.
  • Cut the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut). Keep the root end intact!
  • Fan the leaves under running water to release the sand and mud.
  • Once the leeks are cleaned, flick off the excess water and slice ’em crosswise.
  • Chop the carrots in uniform medium chunks and toss them on a tray with the leeks.
  • Add the quartered mushrooms and toss on some salt and pepper.
  • Dot the vegetables with half of the softened butter or ghee (2 tablespoons).
  • Lay the chicken on top of the seasoned vegetables, breast-side up.
  • Smush on the remaining two tablespoons of butter or ghee all over the chicken skin.
  • Roast the chicken in the oven for 45 minutes or until the breast registers 150° F on a meat thermometer and the thigh meat hits 170° F.
  • Transfer the chicken to a cutting board and let it rest for 15 minutes before carving it. In the meantime, toss the vegetables in the pan with a splash of balsamic vinegar.

Notes

Don’t forget to save the carcass and back bone for bone broth!
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Nutrition

Calories: 405kcal | Carbohydrates: 10g | Protein: 25g | Fat: 29g | Fiber: 1g | Sugar: 3g