Have you ever thumbed or clicked through Paleo recipes wishing someone would just simplify it all? I know I’ve come across non-Paleo cookbooks that feature 3, 4 or 5 ingredient recipes and secretly wished someone would do that for Paleo. After all, I’ve been saying for years now that Paleo food is simple food.
Enter: Paleo Takes 5 or Fewer by Cindy Sexton of PALEOdISH
She has created a Paleo cookbook that uses five or less primary ingredients to showcase the simplicity of Paleo cooking. FINALLY! I’ve had a chance to flip through a portion of the book and am wowed by what she has put together! It’s great food without the laundry list of wacky ingredients. Annnnnd this is exactly the kind of food that I prioritize making in my home to keep my family fed well without spending more on groceries than I’m comfortable with.
Paleo Takes 5 or Fewer is currently available in bookstores everywhere as well as online (order it now –> CLICK HERE) In the meantime, check out this perfect roasted chicken smothered in smooth herb butter, courtesy of Cindy herself!
- 1 (4 lb [1.8 kg]) whole chicken
- 1⁄4 cup (57 g) cooking fat (we used butter)
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 clove fresh garlic, minced
- 1 cup (142 g) raw sauerkraut
- lots of sea salt and ground pepper
- a squeeze of fresh lemon for garnish
- Preheat oven to 400°F (204°C).
- Take chicken out of fridge and rinse under cold water. Pat dry with paper towel. Let it sit and come to room temperature.
- In a small saucepan, melt the butter over low heat. In the meantime, prepare your chopped herbs. Once butter is melted, pour it into a small bowl and add in your herbs and garlic. Whisk together.
- Place chicken on wire rack in a roasting pan. Stuff the inside cavity of the chicken with raw sauerkraut.
- Using a silicone brush, coat the outside of the chicken skin thoroughly with herbed butter. Make sure to get all the little crevices and add the salt and pepper. You can also brush some butter underneath the layer of skin as well if you wish.
- Place in oven and roast at 400°F (204°C) for first 20 minutes. Then turn down the temperature to 350°F (176°C) and continue to cook for an additional 60 minutes. The total cooking time is 20 minutes per pound. For accuracy, check internal temperature using a meat thermometer. Once 165°F (73°C) is reached, remove and let sit for 10 minutes before serving.
- Garnish with freshly squeezed lemon. Carve chicken and plate!
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