This is – hands down! – the SIMPLEST roast chicken recipe you will ever need!
As a bonus – it’s paleo and gluten-free too!
I’ve made this recipe tons of times, and each and every time it comes out flawless with juicy, succulent meat and addictive and hard-to-stop-eating crisp skin.
I actually discovered my method by accident. I had put the chicken up too high in the oven at 425 degrees…it started to smoke after awhile…and then I turned it waaaaay down to continue to cook it (and not burn!) at 300 degrees.
Well, in doing so, it created a wonderful crispy skin on the outside with a delicious low-and-slow method of finishing the meal to perfection.
After some tweaks to get the perfect timing between the high and low oven temps, I ended up with this gem! While this recipe will work just fine if you don’t add the potatoes (canned for convenience!) and French green beans (frozen for convenience!) to the pan, I really really really recommend you do.
Not only does this create a complete meal – your sides cook with your meat! – but the vegetables get glazed with the perfectly seasoned juices of the chicken to create a finger-licking-good and good-for-you meal.
You seriously won’t have any leftovers of this!