“Mediterranean Herb Roasted Chicken with Zucchini Noodles and Garlic Lemon Sauce – Paleo-Friendly”

Allergens

Gluten, garlic, and lemon may be present in this recipe. Please check for individual ingredient allergies.

Ingredients

• 1 whole chicken, about 4 lbs, cleaned and trimmed
• 2 medium zucchinis
• 1 large lemon
• 1 head of garlic
• Fresh herbs (rosemary, thyme, oregano)
• Olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Instructions

1. a. Preheat your oven to 375°F (190°C). b. Clean and trim the chicken, removing excess fat and skin if desired. Pat dry with paper towels. c. Season the chicken generously with salt and pepper inside and out. Stuff the chicken with a blend of fresh rosemary, thyme, and oregano leaves. Truss the chicken and place it on a roasting rack over a sheet tray or oven safe dish. d. Drizzle the chicken with olive oil and roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow to rest for a few minutes before carving. e. While the chicken is resting, use a spiralizer or mandoline slicer to create zucchini noodles. Heat olive oil in a skillet over medium heat and cook the zucchini noodles until al dente, seasoning with salt and pepper to taste. Set aside. f. For the garlic lemon sauce, finely chop enough garlic cloves to fill a small bowl. Zest and juice the lemon into another small bowl. Combine these ingredients with olive oil in a separate dish and mix well. Season with salt and pepper as needed.

Chef’s Insight

To achieve the perfect texture for the zucchini noodles, cook them until they are just tender but still have some bite to them. Overcooking can result in a mushy texture.

Notes

Be sure to let the chicken rest for a few minutes before carving to allow the juices to redistribute throughout the meat.