The #1 Paleo Chicken Recipe Ever!

Roast_chickenOk!  So there’s chicken and then there’s exquisitely cooked chicken.  After 45 years of cooking chicken at least once a week, I have learned the value of the latter.

And with all the hype about Paleo this and Paleo that- what better time to discuss what exactly is a Paleo diet.  

“The Paleo Diet” is a way of eating rather than a diet per se…it is supposed to represent eating like cavemen and cavewomen ate when they inhabited the planet.  Their diet consisted of foods that they caught or picked, such as meat, fish, foul, seeds and nuts, leafy greens and certainly nothing processed- except the roasting of meats over a fire.  To eat in the style of our ancestors is to forego sugar, processed foods, simple carbs, most dairy, and many grains. 

The theory is to eat Paleo style instead of filling our bodies with sugar laden processed foods that our systems were not meant to handle. In fact, research shows very little evolution in our bodies and our ability to digest foods since Paleoific times!

So what can you eat if you are going to go the Paleo route?

  •  Meat – Grass fed if possible
  • Fowl 
  • Fish – Wild fish if possible
  • Eggs –
  • Vegetables 
  • Oils – Olive oil, coconut oil, avocado oil
  • Fruits – be careful if you are watching your sugar intact because fruits contain high amount of natural sugar
  •  Nuts 
  • Tubers – Sweet potatoes and yams.

So back to my perfectly cooked chicken- Paleo style.

You don’t need a lot of sauces or fancy ingredients to make a spectacularly roasted chicken.  A few basic ingredients and the best raw chicken you can find will do the trick. I usually buy my chicken at the farmers market where a vendor raises chickens without chemicals or additives and without closed in coops. This recipe is not only easy, but tasty enough for your most discerning guests.  It will work in most weight loss programs- so have at it.  And enjoy.  I promise- you’ll be dazzling after the first bite! And hooked!


  • 1 minimally processed whole chicken (may use chicken parts)
  • 4 TBSP Coconut oil
  • 2 TBLS oregano
  • 1 tsp freshly cracked salt
  • Pinch fresh cracked pepper
  • 1 TBSP freshly minced garlic

Preheat oven to 350 degrees.

Spray a roasting pan with cooking spray or coat with a light wash of oil.

Wash chicken thoroughly and place in roasting pan

Make a paste out of the coconut oil, spices and garlic. Rub all over the chicken- both sides and inside.

Roast chicken for approximately 1 ½ hours depending on size of chicken, basting every ½ hour

You will know if the chicken is done if you wiggle the legs and they move easily.

The finished chicken should be crispy and brown with a lot of drippings.  I serve the drippings on the side. You may add cut up sweet potatoes or other tubers to the roasting pan when you add the chicken.  They will cook along with the chicken and take in some of the juices.

I usually cook two chickens at a time, and save one for the next day to serve cold or to be used in chicken salad.