Who needs a beer can when you can use an organic onion? That’s right! The commonly used technique to ‘stand’ a chicken on a grill or roasting pan just got better. And to make extra special, I rubbed Cocoa-Mom Dark seasoning blend all over along with some coarse sea salt. The recipe is below– and it is super easy!
I’m giving away 3 sets of Alejandra’s Seasoning Blends MILD Combo Pack, which includes Cocoa-Mom Dark as well as 3 other delicious blends–Gingerlove Curry, Mellow Red, and Nothing but Love. My blends are made in small batches using certified organic ingredients that are naturally gluten free and vegan. They are “Certified Paleo” by The Paleo Foundation. Click HERE to enter giveaway–it ends TONIGHT at 11:59 pm!
Mild spices add tons of flavor to your food without the heat. They go great rubbed on meats and make wonderful marinades when combined with a little oil and fresh lemon juice. You can try this recipe at home, even if you don’t have CocoaMom at hand; just substitute with your favorite spice–perhaps cumin? smoked paprika?
Cocoa-Mom Dark Roasted Chicken
This recipe is paleo-friendly
- 1 whole chicken (approximately 1.5 lbs)
- 1 tbsp coconut oil
- 1 ½ tbsp CocoaMom Dark
- 1 ¼ tsp coarse sea salt
- 1 medium onion
- 3 cloves of garlic
Preheat oven at 400°F
Remove neck and giblets from chicken; save and refrigerate. Rinse chicken and pat dry with paper towels. Rub chicken with a little oil then rub inside and out with seasoning blend and salt. Set aside.
Peel onion and cut ends as to make a flat surface to sit against roasting pan. Grabbing a chicken leg in each hand, plunk the cavity over the onion, and push down to make it ‘stand’ on it’s own. Insert garlic cloves into the cavity.
Roast chicken for approximately 1 hour and 20 minutes or until the internal temperature registers 165°F in the breast area or until the thigh juice runs clear when pierced.