Comments on: Easy and Amazing Roast Chicken

By: Day 24 | Jen's Whole 30

Day 24 | Jen's Whole 30 — Thu, 15 Mar 2012 02:38:47 +0000

[...] I roasted chicken using the Everyday Paleo [...]

By: kathy

kathy — Sun, 05 Feb 2012 22:10:55 +0000

now this is the type of thing that can make me like chicken again! turned out brilliantly even though i apparently need to invest in a real roasting pan so that 1 side doesn’t turn out soggy. the non-soggy side (and i tried to flip it too) was excellent.

By: Sarah

Sarah — Mon, 19 Dec 2011 16:48:42 +0000

Wow, sounds awesome with the Borsari Sea Salt! I can’t wait to order and try some, thank you!!

By: Jackie

Jackie — Mon, 19 Dec 2011 16:17:23 +0000

I love baked chicken and have made it differently over the years until I stumbled across this post. I love this recipe and it’s now the only way I’ll make baked chicken. I would love to add one suggestion, it makes the recipe THAT much better. Instead of regular sea salt, I use Borsari Sea Salt…it’s an amazing paleo friendly sea salt infused with garlic, herbs, and spices. It’s amazing and my kids won’t eat the baked chicken if I use regular salt! Little food snobs. It’s only sold at Wegmans (east coast grocery chain) but you can get it online at amazon. This stuff kicks up the baked chicken to an amazing level of awesomeness. http://www.amazon.com/Borsari-Seasoned-Salt-Original-Blend/dp/B000144GWS/ref=cm_cr_pr_pb_i

By: Stephanie

Stephanie — Wed, 16 Nov 2011 21:22:03 +0000

Sarah- we love this chicken (especially my husband) and I make it a couple times a month now. Do you think I would have success using this recipe with my thanksgiving turkey? I worry about experimenting on something so big (and expensive!). Thanks!

By: AB

AB — Wed, 02 Nov 2011 16:43:57 +0000

I could not find any larger size chickens, so I used 2 3.5 lb birds. I used my huge roasting pan to cut down on smoke from grease splatter, and used just over 1/2 tbs kosher salt. Cooked for 55 minutes, rested for 20… the birds were perfect!

The best part is: after dinner I deglazed the pan, skimmed the grease off (I don’t like my broth to be too greasy, and there was still some fat left on the carcasses), added the carcasses and pan drippings to my crock pot with water, onion, celery and bay leaves. I was worried that I had used too much salt in the roasting, but this morning, after spending the night in the slow cooker, the stock was perfect. One cup of stock went into tonight’s slow cooker pulled pork, the rest will be used with the leftover chicken for soup tomorrow.

By: Stephanie

Stephanie — Tue, 23 Aug 2011 17:22:31 +0000

This was so delicious, thanks for the recipe. I’m new to paleo and new to cooking meat, so I was a little intimidated by cooking a whole chicken, but it’s so much cheaper than buying cut up parts. So I tried your easy recipe. Other than the smoke, which I know I need a roaster to fix that or to try putting veggies around it like Heidi suggested, it was great. OMG the fat in the pan is so good!!!! Coming from an ex-fat phobe and ex-vegetarian wow, I was eating spoonfuls of it. Maybe my body is just so happy to be getting that fat. I now have lots of leftovers to eat all week and saved a lot of $$$ to boot. And now I can try your calle de pollo when I get some time.

By: Brenda

Brenda — Sun, 31 Jul 2011 02:31:09 +0000

I live in Milton, Ontario. Would you please let me know where you get the grass fed beef and free range chickens?
Thanks!

By: Holly

Holly — Sun, 31 Jul 2011 00:15:25 +0000

This was great! Pour water in the bottom of the pan to keep smoke from forming. Also, I placed a sheet of foil over the top, not tucked, just to shield and keep from scorching. I love this recipe and will use it often.

By: Heidi

Heidi — Thu, 28 Jul 2011 17:34:50 +0000

Wonderful chicken, and I had no grease spatter. I cooked it breast down and surrounded it w/ parsnips, onions, sweet potatoes, and potatoes (I know, I know.) I think the veggies absorbed a lot of the fat so it didn’t end up on the oven walls.

By: Sarah

Sarah — Wed, 20 Jul 2011 03:44:45 +0000

The gravy sound amazing! I’ll have to try that! : )

By: Tonja P

Tonja P — Wed, 20 Jul 2011 00:04:21 +0000

I made this chicken over the weekend–it was totally amazing. I also made an arrowroot gravy from the drippings with a little chicken stock–holy cow (or should I say chicken)–less is more and the skin was divine. Thanks for the recipe–it’s a keeper!!

By: Sarah

Sarah — Mon, 28 Feb 2011 20:20:16 +0000

Yes, you can for sure make this in the slow cooker, even better is this one for the slow cooker, just takes a few extra minutes and it’s so so good!! http://everydaypaleo.com/2010/05/10/spice-rub-crock-pot-chicken/

By: Sarah M

Sarah M — Mon, 28 Feb 2011 19:32:44 +0000

Sarah, can you cook this in the slow cooker? I work nights and have a hectic work schedule, and find when I work slow cooker recipes work the best. Also I don’t believe I have a roasting pan and don’t want a mess to clean up in my oven, lol!!

By: Stacy

Stacy — Tue, 01 Feb 2011 20:41:19 +0000

LOVE the website and have shared it with soo many people!! My husband is a family practice doc and we try soo hard to express to patients how important it is to eat healthy and exercise!!! Thank you for sharing!!!!

By: Sarah

Sarah — Tue, 01 Feb 2011 04:48:00 +0000

Hi Stacy! Cook it for 1 hour. : )

By: Stacy

Stacy — Tue, 01 Feb 2011 03:21:56 +0000

I usually cook my chicken in th crockpot but it always falls off the bone. I would LOVE to try to oven..maybe less mess to clean up? But how long would you recommend cooking it at that 450?

By: Sarah

Sarah — Mon, 31 Jan 2011 16:53:48 +0000

Hi Natalie, Yes you can cook it at 350 it just might take a bit longer. Try going for an extra 20 minutes and check it with a meat thermometer. : )

By: Natalie

Natalie — Mon, 31 Jan 2011 15:00:03 +0000

Can this be cooked at a lower temperature, and still turn out good? I like to cook my meat at around 350 degrees. Thanks for any advice.

By: Sarah

Sarah — Thu, 27 Jan 2011 22:04:42 +0000

Hi Wilberfan! There is always an upside!! So sorry again about your messy oven… : )

By: wilberfan

wilberfan — Thu, 27 Jan 2011 21:44:26 +0000

I have an oven thermometer (who knows how accurate it is?), and the oven was right on 425…

It must have been percolating in my mind while I slept last night. I woke up this morning with the answer: I need a pan with higher sides–and a rack to keep the bird up out of the juices…

2 minutes on Amazon, and voila! http://goo.gl/gKxjV

I’ve spent a couple of hours (literally) scraping a thick layer of chicken grease off of the inside of the oven this morning! Can’t decide if I’ll use the cover of that roasting pan the next time I try this…

The upside? THE CHICKEN IS DELICIOUS!!

By: Sarah

Sarah — Thu, 27 Jan 2011 04:17:59 +0000

Hi Wilberfan! My chicken does get a bit juice-splatter-y but my kitchen has never filled with smoke! Maybe your oven runs a bit hotter than mine? Try turning down the heat a bit!! I hope it turned out ok!!

By: wilberfan

wilberfan — Thu, 27 Jan 2011 01:40:01 +0000

I need some advice!!!

My kitchen started filling up with smoke– because the juices from the (uncovered) chicken splashed and splattered all around inside the oven! (I had the chicken in a Pyrex baking dish.)

What did I do wrong?? How did YOU keep the juice-splattering under control??

By: Darius

Darius — Sat, 09 Oct 2010 00:21:59 +0000

Great to hear! If you were eating conventional chicken for whatever reason (like those they sell at Costco for example), would you still eat the skin, or would the risk of contaminants not be worth the added flavor and satiety? I suppose the meat is just as risky, but fat-soluble pollutants are probably more concentrated in the skin?

By: Sarah

Sarah — Fri, 08 Oct 2010 17:47:40 +0000

Hi Darius! Yes, we eat the skin, and love it… I think the skin is the best part actually. We are eating free range organic chicken and I believe that every single part of this kind of bird is good for you and about as paleo as you can get in today’s modern world! : ) When we are eating free range/grass fed/ organic, I say eat the fat.