Recipe from Paleo Cooking from Elana’s Pantry by Elana Amsterdam (Ten Speed Press, 2013)
- 1 whole chicken, 2 to 3 pounds
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon sea salt
- 3 lemons
- 2 medium onions
- 1 head garlic
Preheat the oven to 350°F.
Rinse the chicken and pat dry. Place the chicken, breast side down,
in a 13 by 9-inch baking dish.
Drizzle the chicken with the olive oil and honey, sprinkle with the salt, and stuff with 1 of the whole lemons. Cut the remaining 2 lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish.
Bake the chicken for 50 to
60 minutes, until the skin is well browned. Increase the heat to 450°F, turn the chicken breast side up, and bake for about 15 more minutes, until an instant-read thermometer inserted into the thigh reads 170°F to 180°F.
Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve with Coconut Whipped Cream (see recipe here).
Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, © 2013).