Whole30 Whole Roast Chicken {w/Vegetables & Cauliflower Puree}

If you’ve been following my posts lately, you’ve likely seen I’ve been doing a Whole30.  I can’t believe I’m already on day 24!  How did that happen?  I didn’t even think I’d get to day 4, and here I am, twenty days past that.  Whoa.  (Read more about Whole30 HERE!)  It really hasn’t been too tough, to my surprise… thanks to ghee.  Ghee and avocados.  They’re part of nearly every meal, and thanks to them, I’ve been happily full and crafting up a storm of tasty goodies all month long.  I’ve actually been feeling really inspired creatively- have been finding new ways to create delicious din dins without any dairy or grains or any of that inflammatory stuff  I typically love (I’m a cheese-fiend, big time).  Tonight’s dinner was no exception… this meal was tasty tasty, and has no dairy or grains or any of that whatsoever.  🙂

Making a whole roast chicken is actually rather simple, though many seem to shy away from it.  Just season it, add a few aromatics inside the cavity, and roast it for just over an hour.  I used to think it was a huge complicated process- trussing, basting, bla bla bla.  Nope, not complicated at all.  In fact, I recently discovered that the best roast chickens are the ones that are fidgeted with the least.  Once that thing is in the oven, no touching.  None.  Just let it do its thing and it’ll come out a moist plump piece of perfection.

As for the rub, you don’t have to put any extra fats (oils, butters, ghee, etc) on the skin if you don’t feel the need, though I’m partial to ghee on everything these days.  You do however need some salt and pepper on that bird; chicken likes flavor.  I keep things simple… some olive oil, ghee, salt, pepper, and paprika.  For the inside- the aromatics- some lemon, thyme, rosemary, and garlic.  That’s it really.  I roasted this one with some veggies, which braised and caramelized right in the drippings from the bird… oh me, oh my, yum.  Just for the sake of having some mashed tater-type thing alongside it all, I whipped up some pureed cauliflower to go with.  It’s simple, creamy, and perfect with this combo of flavors (not to mention healthy… why not add some cruciferous veggies into the mix!?).

Once done, it feels like a deliciously light Thanksgiving-style feast, but a healthy one that makes the body feel good.  I like that.  🙂

serves 4

INGREDIENTS

for the veggies…

1 cup roughly chopped carrots (2 carrots)

1 cup roughly chopped celery (2 stalks)

1 cup chopped yellow onion (1/2 large onion)

2 cups halved Brussels sprouts (approx. 10 sprouts)

5-6 sprigs fresh thyme

1/4 tsp salt

1/4 tsp black pepper

 

 

for the chicken stuffing…

1/2 tsp salt

1/4 tsp black pepper

1 lemon, cut into thick slices

1 fresh rosemary sprig

5-6 fresh thyme sprigs

1 large garlic clove, sliced

 

 

for the chicken rub…

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1 tbsp ghee + 1 tbsp olive oil

1 whole chicken, approx. 4.5 lbs

 

 

for cauliflower puree…

1 head cauliflower (approx. 2 cups florets)

1 1/2 tsp ghee

2 tbsp coconut milk (regular, not non-fat)

1/2 tsp salt

1/4 tsp black pepper

 

 

*a roasting rack and butcher’s twine are helpful… if you don’t have twine,

ask the butcher for a piece- they’re always happy to help in my experience!

DIRECTIONS

Preheat oven to 450 degrees

Let the chicken sit out for about 30 minutes to come to room-temp.

Meanwhile, roughly chop the onion, celery, and carrots

Slice the stemmy ends off the Brussels sprouts and then halve them

Add all of the veggies to a large roasting pan (lasagna size works well)

and toss them with the salt and pepper (no oil needed since it’s cooking with the chicken)

Add the thyme sprigs

Set aside while you prepare the chicken

Remove the giblets from the chicken cavity (they’re usually in a small bag hiding inside)

Rinse the chicken off, being careful not to get any splashes around the sink area

(contamination can happen more easily than we think!)

Dry the chicken off well, both inside and out- I find good a quality-paper towel works best

Sprinkle the inside of the chicken with salt and pepper

Add the thyme springs, rosemary, garlic, and lemon slices

Mix olive oil and ghee together and rub all over the exterior of the chicken- sprinkle salt, pepper, and

paprika over the chicken and spread the mix around, smothering every nook and cranny

To truss the chicken, use butcher’s twine (about 24 inches) to tie the legs together and tuck the wings in… there are ‘proper’ ways to do this (there are tons of videos online if you’re curious), but the main gist is to wrap the string around the tail area, tying both drumsticks together tightly so they seal the opening.  Then, wrap the string around the sides of the chicken to hold the wings in.  (While it does make the chicken look tidier and neater, it’s not necessary… your chicken will cook fine if not tied, or if you just tie the drumsticks together only 🙂 )

Lay the roasting rack over the veggies

Set the chicken on the rack, breast side up

Roast the chicken and veggies on the center rack, uncovered, for about 75 minutes (for a 4.5 lb bird)

(Time will vary depending on oven and size of chicken-

you’ll know it’s done when the internal temperature reads 165 degrees)

I’ve recently learned the trick to a super tasty moist chicken is to not open that door once it’s closed!

No basting necessary, no checking in… just close that door

and let it cook for an hour- then start checking it for doneness 🙂

While the chicken is cooking, prepare the cauliflower puree…

Break the cauliflower florets apart and remove all leaves

Fill a pot with a few inches of water and then add a steaming basket

(or use any other steaming method you like)

Boil the water over a medium-high heat, add the cauliflower to the basket, and cover with a lid

Steam for about 10 minutes, until tender

I use ghee and coconut milk, but you could use chicken broth, olive oil, or any other liquid if you prefer

Add the steamed cauliflower to a food processor along with the salt, pepper, coconut milk, and ghee

Blend until smooth and creamy

You’ll know it’s good-to-go when it has a mashed potato-type texture 🙂

Taste and adjust seasonings as desired

Cover to keep warm until the chicken and veggies are done

The chicken is done when it’s reached 165 degrees- check the center

of the thickest part- I always test both the thigh and breast areas, just to make sure

If it is less than 165, place it back in the oven for 5-10 more minutes more, until it reaches the right temp.

To get an extra delicious and crispy skin, I remove the veggies from the

pan and then return the chicken to the oven to broil for a few minutes…

 

To do so, first remove the chicken and roasting rack…

Transfer the veggies to a bowl or platter, then return the chicken (on the roasting pan) to the pan

Broil it for about 2-3 minutes, until the skin gets brown and crispy to your liking

Once done, transfer the chicken to a cutting surface- allow it to sit for about 15 minutes

(If you start cutting it too early, you’ll lose some of the juiciness and moisture!)

(Optional and highly recommended- catch the drippings in a bowl to drizzle over the meal once served)

When ready, slice the drumsticks off and get some of that tasty breast cut up 🙂

To serve, spread some cauliflower puree down on a plate (or just scoop and plop it on, if you’d prefer)

 

Add some roasted veggies and chicken

Drizzle some of the sauce over the top and dig in!!

{For garnish, sprinkle with fresh thyme}