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Cooking 101
Whole roasted chicken is an impressive dinner that can feed the whole family, or turn into a meal-preppers dream thanks to its versatility. You can serve this alongside your favorite veggies and potatoes, or use the meat to make chicken salad, tacos, or shredded chicken for tacos and soups. Don’t forget to save the bones and make a big pot of chicken stock the next day.
Chef Tip: Resting the chicken before carving it is an important step, so don’t carve it as soon as it comes out! You’ll lose all those precious juices.
1 (2-3lb) whole chicken, patted dry
2 lemons, cut into quarters
1 head of garlic, sliced in half horizontally
2 red onions, thinly sliced
Olive oil
Salt
Preheat your oven to 375°F and let your chicken temper for at least 20 minutes
Stuff the chicken with some of the quartered lemons and the garlic
Place the chicken, breast side up, in a baking pan or a shallow Dutch oven and rub it with ½ a pouch of Chimichurri. Place the onions and remaining lemons around the chicken, drizzle them with olive oil and add a pinch of salt
Roast for 60-75 minutes, basting occasionally, until the thickest part of the breast reads 165°F. Rest for 10 minutes before serving
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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1 Term found in this Recipe
All of our recipes tagged as keto were verified by a nutritionist. A ketogenic diet is a high-fat, low-carb way of eating, and the definition of keto (per the Paleo foundation) is a recipe that has less than 10g of net carbohydrates per serving.
Tempering can refer to a few techniques, all related to temperature control. The one you’ll most commonly find in our recipes is the process of bringing something to (or close to) room temperature, which we recommend for most proteins like whole chickens and steaks, so they cook evenly instead of going into a pan straight from the fridge.
Tempering can also refer to a technique in which a bit of hot liquid is added to a cold liquid to warm it slightly before adding it to a hot mixture, this is especially useful when adding beaten eggs or cream to a dish so that they work as a thickening agent rather than curdling when shocked by the heat. It’s also a chocolate making term, but we won’t go into all that here. :)
Calories = 330
Total fat = 22g
Total carbohydrates = 9g
Fiber = 2g
Protein = 23g
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