Whole30 Duck Fat Roasted Chicken by Liz Harroun

If you’re gearing up for a #JanuaryWhole30, it’s a great time to focus on simple, nourishing recipes that make for even better leftovers. Winter brings short days and cold nights, and comforting one-pan recipes help ensure you stick with your plan. This recipe calls for only seven ingredients but will impress family or guests with its bold flavor and perfect crispiness provided by the inclusion of EPIC’s traditional duck fat.




Duck Fat Roasted Chicken

Serves 4


Whole chicken, 3 to 4 pounds

1 lemon, cut into quarters

1 head garlic, halved

2 sprigs fresh rosemary

1.5 pound small Yukon potatoes

3 medium carrots, sliced into 1-inch rounds

4 T. EPIC duck fat

Salt and pepper

 

  1. Preheat oven to 425.
  2. Stuff chicken with lemon, garlic, and rosemary. Rub with 2 T. of duck fat along with salt and pepper. Place into large baking pan.
  3. Place potatoes and carrots around the chicken. Drizzle with remaining duck fat and more salt and pepper.
  4. Cook for 1 to 1.5 hours, until a thermometer reads 165°.
  5. Let sit for 10 minutes before serving.


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