A Sunday favourite in the Paleo & Co house. Simple, tasty and the whole family tuck in.

When we say ‘Jonathan’s’ what we actually mean is…

We were lucky enough to go for lunch at our friends in New York City earlier this year. The lovely hosts (one from France one from South Carolina) not only cooked up a Paleo feast, they also made sure it was all AIP compliant too. So, although Jonathan can roast a chicken that rivals anyone, and this dish is 90% his, he can’t claim credit for the sweet potatoes roasted in the tray with the chicken juices – that’s straight from South Carolina!

Ingredients

What you’ll need (feeds 4):

1 organic free range chicken (we love the ones from these guys, which taste great and are pretty affordable https://www.herbfedpoultry.co.uk)

1 lemon

3 cloves of smoked garlic

Smoked sea salt

A few glugs of olive oil

4 sweet potatoes (peeled and cubed)

2 red onions (chopped).

Method

  1. Get a small saucepan of water boiling, and then drop in the lemon (whole) and leave it simmering for 2 minutes.
  2. Place the chicken in a large tray so that there’s loads of room around it.
  3. Remove the lemon (use tongues!) and pierce with the tip of a knife 4 or 5 times. Then pop in it the cavity of the chicken along with the garlic cloves.
  4. Rub some olive oil on the chicken skin and then grind some smoked sea salt over the whole bird.
  5. Pop it into the oven for as long as the cooking guidelines suggest. About an hour before it’s done add the peeled and cubed sweet potatoes and some red chopped onions to the tray around the chicken, making sure they are coated in the chicken juices.
  6. Serve with seasonal veg (we like braised red cabbage and broccoli) and/or some green salad.

Don’t forget to keep the carcass for making broth.

Variations:

Substitute the sweet potatoes for squash (and for a festive twist add dried cranberries at the same time as the onions)

Add fennel and instead of the onions (and sprinkle in some fennel seeds too – but not for AIP!)

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