This foolproof easy roasted AIP chicken recipe is not only delicious but it takes 10 minutes to prep. This roasted chicken breast is full of flavor, crispy, juicy, and free of additives and sugar which is normally found in whole chickens at the store. This recipe is naturally paleo, whole30, AIP, and keto compliant.
What Do I Need To Make This Oven Roasted AIP Chicken Recipe:
- 1- 5 pound whole chicken- You can buy fresh or frozen but you will need to fully thaw the bird before cooking.
- Paprika- If you are doing AIP, omit the paprika. The paprika will give this chicken a nice kick!
- Oregano- Will add an herb-y flavor.
- Basil- The basil will add evenly more herby flavors.
- Onion powder- You can also use garlic cloves in place. If you chose the cloves I would use 6-7.
- Garlic powder- My favorite part 🙂
- Pink sea salt- The salt is important here, do not skip this!
- Bone broth- This will keep your chicken breast nice and moist.
- Cooking oil of choice- I love using Trader Joe’s cooking oil spray, but you can use oil that is not in spray form as well.
How Do I Make This Oven Roasted AIP Chicken Recipe?
- *Note your chicken needs to be fully defrosted. I always suggest defrosting meat in the fridge on a plate. Sometimes big pieces of meat like this can take 2-3 days to defrost.
- First thing is first, preheat the oven to 400 degrees F.
- Next, take the giblets out of the chicken in the breast cavity. They should be in a bag. You can throw them away or use them for soups.
- Now, place the chicken in a roasting pan, breast side facing down. I like using a roasting pan because it will evenly cook the chicken on both sides.
- Pat dry the chicken with paper towels. *Note I do NOT wash the chicken. I feel that any bacteria on it will be killed off in the oven. For me it is not worth getting the raw chicken everywhere.
- Now, mix the spices.
- Spray the chicken on both sides with cooking oil of choice. If you do not have a cooking spray you can take a brush and brush on the oil. Make sure to oil both sides.
- Next, you want to sprinkle the spices all over the chicken.
- Be sure once you are done adding the spices, the chicken ends up with the breast face down.
- Now, dice up 1 onion and cut a lemon in half and stuff the chicken with the onion, lemon, thyme, and rosemary.
- OPTIONAL: but highly recommended, tie the legs up and together. This will help the chicken cook evenly. You can use twine or sewing string.
- Lastly, add the broth to the bottle of the pan and place it in the oven for 85 minutes. I suggest adding a meat thermometer. The best way to tell if the chicken is done is once it reaches 165 degrees.
- If you do not have a thermometer you can cut into it and see once the 85 minutes is up; however, I highly suggest getting a meat thermometer.
What Do I Eat This Oven Roasted Chicken With?
The best thing about this paleo aip chicken recipe is that it is so versatile, you can literally eat it with anything! I love eating roasted chicken with garlic-y mashed potatoes, and this bacon brussel sprout pomegranite dish. My favorite is eating it with BOTH! So good. I love using this recipe in my weekly meal prep too.
How To Store This Roasted Chicken
I highly suggest cutting the chicken/ pulling off the meat prior to serving. I like to store the chicken breast in airtight glass containers.
If you like this chicken recipe, you will love:
Almond Butter Chicken Pumpkin Soup
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Oven Roasted Whole Chicken
Servings 5 servings
519kcal
Cost $7
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Equipment
- oven roasting pan
- turkey baster
- small bowl
- measuring spoons
Ingredients
- 5 pound whole chicken It should be defrosted, see notes above.
- 1 tbsp Paprika
- 1 tbsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp basil
- 1 tbsp cooking spray I like Trader Joe's EVOO spray but you can also use oil that is not in a spray form. You can use a brush to brush on the oil.
- 5 cups bone broth
What To Use To Stuff The Chicken
- 1 whole onion
- 5 sticks fresh rosemary
- 10 sticks fresh thyme
- 1 whole lemon
Instructions
- Next, take the giblets out of the chicken in the breast cavity. They should be in a bag. You can throw them away or use them for soups.
- Now, place the chicken in a roasting pan, breast side facing down. I like using a roasting pan because it will evenly cook the chicken on both sides.
- Pat dry the chicken with paper towels. *Note I do NOT wash the chicken. I feel that any bacteria on it will be killed off in the oven. For me it is not worth getting the raw chicken everywhere.
- Now, mix the dried spices in a bowl.
- Spray the chicken on both sides with cooking oil of choice. If you do not have a cooking spray you can take a brush and brush on the oil. Make sure to oil both sides.
- Next, you want to sprinkle the spices all over the chicken.
- Be sure once you are done adding the spices, the chicken ends up with the breast face down.
- Now, cut an onion and lemon in half and stuff the chicken with the onion, lemon, thyme, and rosemary.
- OPTIONAL: but highly recommended, tie the legs up and together. This will help the chicken cook evenly. You can use twine or sewing string.
- Lastly, add the broth to the bottle of the pan and place it in the oven for 85 minutes. I suggest adding a meat thermometer. The best way to tell if the chicken is done is once it reaches 165 degrees.
- If you do not have a thermometer you can cut into it and see once the 85 minutes is up; however, I highly suggest getting a meat thermometer.
- Bast the turkey with the bone broth on the bottom of the pan every 20 minutes to ensure that the turkey does not get dried out.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store in the fridge for you to 5 days!
Crispy, juicy, flavorful over roasted chicken.
Serving: 5slices | Calories: 519kcal | Carbohydrates: 2g | Protein: 46g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1604mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
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