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Cast Iron Whole Paleo Chicken with Rosemary

Whip up this one-pot dish of a Whole Paleo Chicken with Rosemary and use leftovers for breakfast and lunch the following day. by Marla Starr, updated November 6, 2016 Posted on March 7, 2016

Paleo Recipe Cast Iron Whole Paleo Chicken with Rosemary
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

The Lodge cast iron combo cooker is super versatile. Not only can it be used as a Dutch Oven but you can use the pieces separately as a pot and a skillet. You may have seen me use it in several recipes before. In this Whole Paleo Chicken recipe with Rosemary I’m using it as a Dutch Oven.

Chicken is currently on my can’t eat list but that doesn’t mean you can’t enjoy this one-pot dinner.

Cast Iron Whole Paleo Chicken with RosemaryCast Iron Whole Paleo Chicken with Rosemary

Prior to the last 3 months when I wasn’t avoiding chicken we would regularly find a whole chicken in our monthly meat CSA bag. Sometimes it would come completely cut into pieces but every time we got a whole chicken I would stuff it with something.

It doesn’t really matter what you choose for the stuffing.tp You can use a couple whole lemons cut in half or you could increase the citrus by using a mix of quartered lemons and oranges mixed with some fresh herbs.

I typically reach for the onions and garlic first however for this chicken stuffing, I added a couple more vegetables and spiced things up with dried rosemary and a bit of paprika.

Experiment with Variety

Feel free to change up the vegetables and seasonings. Fresh sliced fennel and onion would make for a great swap in the spring or diced butternut squash with fresh cut orange slices are super tasty in the fall.

Don’t forget to baste the bird for that crispy and delicious exterior!

Cooked Chicken = Blank Canvas

Maybe cooking a whole chicken is just the first step for you. Once you have cooked chicken on hand you can use it for some many things including chicken salad, chicken sandwiches on paleo bread, chicken soup, enchiladas, tacos or burritos. You can use it as a topping for a big ole salad for lunch or mix it in with veggies and make an omelet for breakfast.

There really are so many possibilities! If you find whole chickens on sale, pick up more than one and cook them at the same time so you can use the leftovers to make several meals throughout the week.

Cast Iron Whole Paleo Chicken with Rosemary

Cast Iron Whole Paleo Chicken with Rosemary

Yield: Serves 3-5

Ingredients

  • 5lbs pasture-raised whole chicken
  • 1/2 onion, diced
  • 8 cloves garlic
  • 4 celery, sliced
  • 2 carrots, peeled, quartered & sliced
  • 1 teaspoon fine sea salt plus more to taste
  • 1 teaspoon garlic powder plus more to taste
  • 1 teaspoon dried rosemary plus more to taste
  • paprika, to taste
  • onion powder, to taste
  • 1 cup water

Directions

  1. Preheat the oven to 375°F.
  2. Take the packaging off the whole chicken and check the inner cavity for any innards such as liver, heart, etc.
  3. In a large mixing bowl combine diced onion, whole cloves of garlic, sliced celery & carrots along with 1 teaspoon of fine sea salt, garlic powder, dried rosemary and paprika to taste. Stir to combine ingredients well.
  4. Using your hands, stuff the onion/carrot mixture into the cavity of the chicken and transfer the whole bird to the Dutch oven half of a 3 quart cast iron combo cooker.
  5. Season the outside of the bird with the additional sea salt, garlic powder, rosemary, paprika and onion powder. Scatter any remaining stuffing along the outside of the bird. Pour the cup of water onto the sides and cover with the cast iron skillet.
  6. Transfer the combo cooker to the oven and bake covered for 1 hour, stopping to baste after 30 minutes.
  7. Remove the cover and bake uncovered for another 30 minutes, stopping to baste every 15 minutes. The chicken is done cooking when the internal temperature, read from puncturing a drumstick, reads 165°F.
  8. Remove the cast iron from the oven. Carve the pieces and spoon out the stuffing from the inner cavity to serve.
  9. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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