Sunday, September 22, 2013

Paleo Roasted Italian Chicken


Chicken does not excite me, and I know the same is true for many. It's not the dish you tend to get excited about on restaurant menus, and although I love to cook with it I really get jazzed up to sit down to a chicken breast.

Whole Foods had such a good price on bone-in breasts, though, so I had to take advantage. I wanted a way to make roasted chicken a little less boring, so I borrowed from a Cooking Light recipe to infuse the dish with Italian herbs.

The fennel really popped here! I enjoyed my chicken with some roasted squash and green beans, and it was the perfect fall meal. Not dry and most certainly not boring...


Paleo Roasted Italian Chicken
adapted from Cooking Light

1 tbs. chopped fresh rosemary
1 tsp. grated lemon rind
juice of 1/2 lemon
4 tsp. extra-virgin olive oil
1/2 tsp. fennel seeds, crushed
salt & pepper (generous amount)
minced garlic cloves
bone-in chicken breast halves (about 3 lbs.)
coconut or olive oil, for coating skin


Preheat oven to 425°.

Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with oil.

Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.

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