We love Mexican food - and I mean the good kind, if you think Taco Bell is Mexican and/or food you are sadly mistaken - but between the cheese, rice and beans it can be a minefield for a paleo eater. This is a quick and easy Mexican roast chicken that you can eat with a little avocado and salsa verde, put on a salad, scramble with eggs and peppers, or throw in a chicken soup.
In my previous post I talked about the benefits of roasting whole chicken, so no need to remind you about my crush on Anthony Bourdain or how funny I think his description of trussing is.
In my previous post I talked about the benefits of roasting whole chicken, so no need to remind you about my crush on Anthony Bourdain or how funny I think his description of trussing is.
Wash and dry your bird, salt and pepper the inside cavity. Stuff with 1 onion, 1 lime and 1/2 bunch fresh cilantro. Set in a baking dish and drizzle with olive oil. Dust the chicken with some paprika, chili powder, ground coriander and chopped cilantro. Put a little water in the baking dish and about 1/2 tbs of butter. Bake at 375 for 2 1/2 hours, turning and basting every time you remember.
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