Paleo Takes 5 - Or Fewer by Cindy Sexton

Author:Cindy Sexton
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2014-08-20T16:00:00+00:00

Preheat oven to 400°F (204°C).

Take chicken out of fridge and rinse under cold water. Pat dry with paper towel. Let it sit and come to room temperature.

In a small saucepan, melt the butter over low heat. In the meantime, prepare your chopped herbs. Once butter is melted, pour it into a small glass bowl and add in your herbs and garlic. Whisk together.

Place chicken on wire rack in a roasting pan. Stuff the inside cavity of the chicken with raw sauerkraut. Using a silicone brush, coat the outside of the chicken skin thoroughly with herbed butter. Make sure to get all the little crevices and add the salt and pepper. You can also brush some butter underneath the layer of skin as well if you wish.

Place in oven and roast at 400°F (204°C) for first 20 minutes. Then turn down the temperature to 350°F (176°C) and continue to cook for an additional 60 minutes. The total cooking time is 20 minutes per pound. For accuracy, check internal temperature using a meat thermometer. Once 165°F (73°C) is reached, remove and let sit for 10 minutes before serving. Garnish with freshly squeezed lemon. Carve chicken and plate!

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