Roasted Paprika Chicken
Easy Roasted Carrots and Broccoli
Ingredients
- 2 (3- to 4-lb) whole chickens
- 1 lemon, halved
- 1 Tbsp smoked paprika
- 2 tsp garlic salt
- 2 tsp pepper
- ¼ cup coconut oil, melted (or use avocado oil)
Instructions
- Preheat oven to 450°F. Remove giblets from chicken cavities, and discard. Rinse chickens; pat dry with paper towels. Place one lemon half inside each cavity.
- Combine paprika, garlic salt, and pepper in a small bowl. Brush chickens with oil; rub paprika mixture over skin. Place chickens, breast sides up, on a rack in a shallow roasting pan.
- Bake 30 minutes. Reduce oven temperature to 350°F, and bake 1 hour longer or until juices run clear and a meat thermometer reads at least 165°F.
- Let stand 10 minutes before carving. Reserve 1 carved chicken for Chicken, Sweet Potato, and Apple Hash recipe.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots, halved lengthwise
- 1 lb broccoli, cut into florets
- 2 Tbsp coconut oil, melted (or use avocado oil)
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 350°F. Toss carrots, broccoli, and oil on a large baking sheet. Sprinkle with salt and pepper; toss.
- Bake 18 to 20 minutes or until tender and carrots are slightly caramelized.
Paleo Meal Plan
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