Kara’s Crack-Shot Chicken (Paleo)

When we have people to our house, there are a couple of go-to meals that I like to make to make a good “first food impression.” Since I am usually not sure if I have picky eaters on my hands or not, I usually go for something universally acceptable like chicken.

Ah chicken, you are so under rated. Until now!! Without fail, every time I make this whole roasted chicken, my husband compliments it profusely. Without fail, our guests ask for the recipe and very often actually make me write it down. Recipes like this, that I get so excited over are part of why I have a food blog now. So there’s its reputation.

I came up with this little mixture in an experimentation process after which I usually sit down to the dinner table and mentally (and sometimes verbally) critique what I could have done better, what’s lacking and what I’ll do to change it next time. My husband knowing this said “This time, no changes. This chicken? Make it like this every time. I’m not kidding”

Wow. High honors. I bet you’ll try this one. The only suggestion is make some bacon that morning and here’s why: instead of all butter or all olive oil, part of the fat in this recipe is bacon grease. We love fat at our house. We are currently losing weight while eating tons of it. It IS good for you.

Without further ado, I will post recipe and instructions beneath each picture.

For the stuffing/covering mixture:

1/4 cup butter or olive oil

1/4-1/2 cup bacon grease

1/2 tsp of :

onion powder              garlic (minced or dried)

basil                               Tony Chachere’s Creole Seasoning

oregano

1/4 tsp dried sage

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