Paleo Holiday Recipes

Herb-Butter Roast Chicken

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Another November is upon us and it’s time to start thinking about those festive meals…

Roast chicken is one of my favorite dishes to prepare during the holidays – it’s relatively easy, everybody loves it, and it’s a great excuse to roast some vitamin-rich veggies while you’re at it!

This recipe is straight-forward and pretty much foolproof, and always seems to be a huge hit. The butter leaves the chicken moist and the herbs add just enough flavor to pique interest without detracting from other festive side dishes.

The trick though is to massage the bird, so let’s get our hands buttered up!

INGREDIENTS

A 3 to 4 lb whole raw chicken, thawed
2 x 4 tablespoons grass-fed butter
2 x 1 teaspoon dried basil
2 x 1 teaspoon dried cilantro
2 x 1 teaspoon crushed garlic
8 to 12 fresh basil leaves

RECIPE

Pre-heat the oven to 425 degrees F.
Place the chicken in an oven-safe dish.
Melt the first 4 tablespoons of butter.
Add the first teaspoon of basil, the first teaspoon of cilantro, and the first teaspoon of garlic into the melted butter and stir.
Using your hands, massage the herb-butter mix into the raw chicken, getting in under the skin as well. The chicken should be very well smothered in the butter mix before it enters the oven.
Once you’ve buttered it up, place the chicken dish in the oven to roast for 25 minutes.

Remove the chicken from the oven and turn the oven temperature down to 325 degrees F.
Make the second batch of butter-herb mix and repeat the massaging process, this time, flipping the chicken onto its back first and basting the underside, then positioning it back on its stomach and rubbing the herb-butter mix into the rest of the body, before placing it back in the oven for 1 hour.

Once the hour is up, remove the chicken from the oven and, using a baster pump, suck up the excess herb-butter mix surrounding the chicken in the pan and pour it over the chicken. Decorate the chicken with fresh basil leaves.

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Place the chicken back in the oven to roast until the interior temperature of the meaty thigh reaches 165 degrees F.

Remove the dish from the oven, slice the chicken and serve while warm.

Happy Holidays!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Seasonal Menu

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Dinner party season is headed our way and we know how hard it can be to come up with a Paleo-friendly dinner selection that caters to even the most discerning guest.

So, to make your life easier, we’ve put together a 5 course Seasonal Menu, that you can follow entirely, or pick and choose from to make your own perfect Paleo dinner.

Let’s get started with the first course…simply click the links for each item below to be directed to the easy to follow recipe.

1st COURSE

Pear and Prosciutto Salad – This simple yet decadent salad option is a great light and tasty start to any dinner.

2nd COURSE

Bacon Wrapped Dates with Cashew “Cheese” – A guest post recipe that we adore, this appetizer is a great way to show off how traditional recipes can be adapted to become Paleo-friendly.

3rd COURSE

French Onion Soup – This soup is always a favorite and makes for a great introduction into the main course of a dinner serving.

4th COURSE

Apple Thyme Roast Chicken – A delicious main dish that’s complete with an apple stuffing and can be roasted alongside vegetables of your choice.

Cauliflower Mash – Roast this dish in the oven alongside the chicken and have a heathy substitute to traditional mashed potatoes.

5th COURSE

Sweet Potato Pie – A twist on the ever-popular Pumpkin Pie, this recipe is the perfect end to a seasonal dinner party.

 

Now that should impress your guests this holiday season!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Orange Glazed Ham

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There’s just something about a juicy ham during the festive season and we’ve discovered that there really is no need for store bought glaze dripping in refined sugar when fresh oranges, coconut palm sugar and grass-fed butter make for a perfectly delicious glaze concoction!

In this recipe, my good friend Samantha and I used a natural, antibiotic-free and hormone-free spiral-cut ham that was pre-smoked. (Check the ingredients list to ensure there aren’t any Paleo-unfriendly items sneaked in). We then paired the ham with a homemade citrus marinade, which tenderizes the meat and aids the body with the digestion of the ham. It turned out fabulously! Here’s how we did it:

Orange Glazed Ham Cooked

INGREDIENTS

7-10 lb spiral cut, smoked ham
4 oranges
4 cups pure orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon cloves
1/2 cup grass-fed butter, melted
1/4 cup coconut palm sugar

RECIPE

Place your ham (fresh or frozen), in a large oven-compatible dish.
Mix 3 cups of orange juice, the nutmeg, cloves and 1 teaspoon of cinnamon in a mixing bowl.
Slice the oranges and soak the slices in the marinade for about 10 minutes, before removing the slices and placing them aside for later.
Pour the marinade mixture over the ham, completely drenching it.
Using toothpicks, pin the marinated orange slices to the surface of the ham, then cover the dish with foil and place the dish in the refrigerator to marinade for at least 4 hours (ideally overnight).

Preheat the oven to 350 degrees.
Remove the foil and place the dish in oven for about 30 minutes.
In the meanwhile, mix the last cup of orange juice with the coconut palm sugar and melted butter.
Once the 30 minutes have passed, remove the dish from the oven, and work the orange juice, coconut palm sugar and butter mixture into each spiral fold of the pre-sliced ham, pouring any excess over the exterior of the ham before placing the dish back in the oven for 45 to 55 minutes, or until well cooked.
Remove the glazed ham from the oven and serve warm alongside your choice of vegetables.

May that add to your 2015 festivities!

Camilla Carboni

@camillacarboni | camillacarboni.com

2. PALEO Cleanse Cover ImagePALEO Cleanse made the Amazon Best Seller list!

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