Chunky Chicken Nutrition! (AIP, SCD, GAPS, keto, low-fodmap)




If you're looking for a very simple meal to make that can serve a lot of people, this should be your go-to! Whole chickens take a while to cook, but the preparation should take you less than 20 minutes. This recipe is also great because it is versatile. Feel free to use potatoes, onions, or any other type of vegetable that you're craving. Considering it is November, I decided to use seasonal fall veggies to compliment my "chunky chicken."


If you're afraid to eat the fat of chicken, then this recipe is not for you. The natural fat in chicken will drain into the vegetables while it cooks, creating a delicious taste!


Side note:

  • 1) Please do not be afraid of fat... We all know it makes things taste better!

  • 2) Saturated fat's role in heart attacks is a myth!

  • 3) Rather than focusing on fat content, focus on purchasing a healthy, pasture-raised organic chicken.

Side note not related to fat:

  • I'm sure you are wondering why I decided to call this recipe using the words, chunky chicken. Well, when I was first contemplating a name for my nutrition business, my husband was convinced on the name, "Chunky Chicken Nutrition." I think he liked the ring to it and I honestly think he was a bit bummed when I told him, "heck no!" However, I think it is a fabulous name for my one pot meal of roasted chicken and veggies :)

Okay, enough rambling. I hope you enjoy this!


Ingredients:

- 1 chunky chicken, rinsed (but really, I had a 4.5 pound chicken)

- 5 medium carrots, chopped

- 1 medium delicata squash, chopped

- 2 large turnips, chopped (omit for SCD)

- 10-15 brussels sprouts, chopped

- 1 tablespoon olive oil

- salt, thyme, rosemary, and sage for seasoning (optional)

- lemon and onion for stuffing in chicken cavity (optional, omit onion for low-fodmap)


Directions:

1. Preheat oven to 400 degrees.

2. Lay the cut veggies at the bottom of your roasting pan. I would recommend at least a 9 x 13 casserole dish. I used a Dutch oven for mine.

3. If you're using lemon and onion, stuff it into the cavity of the chicken.

4. Rub olive oil on the chicken skin. Sprinkle salt and other seasonings on top of the chicken to your liking.

5. Cook in the oven for 1.5-2 hours, depending on the size of your chicken, or until a meat thermometer reads 165.

6. Enjoy!









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