Nothing beats crispy chicken, except maybe the complementary combination of lemon and thyme. This roasted Paleo lemon chicken is juicy and tender, with just the right amount of brightness from the lemon juice and zest. And just when we thought it couldn’t get any better, we added baby onions, which soften and char alongside the chicken. The sweetness they add to the overall dish is simply divine. You can also use shallots, which have a similar flavor. Whatever is looks better at the store or farmer’s market!
Why Pan Roasting Is Worth the Extra Step
Why should you take the time to cook your chicken skin down in a skillet when you’re baking it anyway? In order to understand, you need to understand the way that the two cooking methods differ and why they are both important.
The purpose of cooking the chicken in the skillet is to sear it. Searing the chicken lets the skin brown and crisp up, which adds flavor and texture. This is called the Maillard reaction, and it is the reason that browned meat has more flavor than non-browned meat.
Once you sear your chicken, you have set yourself up for flavor success. But you don’t want your chicken to dry out or cook unevenly. That is why you finish it in the oven. The oven provides gentle even heat that with perfectly cook your chicken.
Crispy on the outside, and juicy on the inside. Two steps for perfect chicken every time!
Best Grain-Free Sides to Serve With Roasted Chicken
Meat and potatoes are so twenty years ago! Here are three suggestions for side dishes that won’t leave you regretting your choices the next day.
Cauliflower rice – Cauli rice is a great side because it soaks up all those tasty drippings, lemon, and herbs.
Salad – Pretend you’re at a restaurant with a light salad before you dig into your main course.
More Paleo-Friendly Takes on Roasted Chicken
Roasted chicken is about as close to a blank canvas as you can get in a protein, so it’s no surprise that every cook has their favorite blend of seasonings. Check out these Paleo roast chicken recipes from around the internet for inspiration!
4 shallots, peeled and halved (or use small onions)
4 cloves garlic, peeled and sliced
Salt and freshly ground black pepper
Preheat oven to 350 F (175 C).
Marinade the chicken pieces in olive oil, lemon juice, zest, salt and pepper. Rub the marinade into the chicken.
Pour the marinade into a large frying pan on high heat and fry the chicken pieces, skin down. Cook until the chicken skin is crispy.
Place the lemon slices, shallot halves, garlic slices, and the chicken pieces into a baking pan. Pour any juices from the frying pan into the baking pan. Drizzle with additional olive oil if there’s no juices left. Season with salt.
Bake for 20-25 minutes or until the chicken has cooked through.
Serve garnished with a scattering of fresh thyme leaves and your choice of side dishes.
All nutritional data are estimated and based on per serving amounts.