Smoky Whole Lemon-Garlic Chicken

Making whole roasted chickens always, in advance, feels like a much bigger project than it actually is.
The truth is, it’s really simple, not very time consuming in terms of work, cheap, and not least: deee-li-ciouuus!
So do yourself a favor this week and cook yourself a whole chicken…or two!

I rarely plan for how to make my whole chickens, I just buy the chickens and then use whatever I have at home.
Below is the recipe of how I did it last time…hope you’ll enjoy it!

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Ingredients (per chicken):
(1 Chicken.)
1/3 cup Butter, room temperature.
3 tbsp Olive Oil.
1/2 tbsp Liquid Smoke.
2 cloves of Garlic, minced.
1 Lemon.
1 Onion.
2 Bay Leaves.
Salt and crushed Black Pepper.

Instructions:
Pre-heat oven to about 440F.

Rinse the chicken, inside and outside, under running water and pat dry with paper towels.

Rub the inside of the chicken with a generous amount of salt and black pepper, then place it on it’s back with the thighs/cavity facing you.

In a bowl, mix the butter, minced garlic, olive oil, the zest from the lemon, the juice from half of the lemon and liquid smoke.

Slide one finger in under the skin of each breast, making two separate “pockets” (try to keep the opening as small as possible though).

Make two balls of 2/3 of the butter mixture (if it’s not thick enough to make balls, either add a bit more butter or just use a small spoon instead…), place one in each “pocket” and massage so both chicken breasts are fully and evenly covered in the butter mix.

Stuff the inside of the chicken with the remaining half of the lemon, half of the onion (if both halves doesn’t fit) and the bay leaves, and then tie it up tightly using a piece of butcher’s string.

Make three cuts in each thigh, all the way into the bone, and then rub the rest of the butter mixture all over the chicken.

Finally sprinkle salt and crushed black pepper over it, place it on a oven safe tray that is just slightly larger than the chicken(s) and put it in the oven for about 80-90 minutes.
(Note: If only one of the onion halves fit inside the chicken you could cut the other half in pieces and place on the tray around the chicken…this would give even more flavor to the juices you’ll be scooping over it.)

Take it out for just a very short time after 30 and 60 minutes to scoop the juices that is gathered in the tray over the chickens.

Done (and I have a hard time imagining you will regret making it)! ;)

If you have the time, let the chicken rest for a while before serving.
I usually just cut them in half and serve with a fresh salad.

Paleo?: Yes.
LCHF?: Yes.

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…ready for the oven.

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…after 2nd scooping (i.e. after 60 minutes).

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…done and resting.

Lemon/Garlic/Herb Pork Chops

Today’s dinner was quick, simple, full of flavor and really had that fresh summer feel to it: Grilled Pork Chops marinated in Lemon, Garlic and Herbs.
(It’s not a real summer without grilled Pork Chops if you ask me…) ;)

I’ll try to write down the estimated amount of the ingredients used, but I really don’t think being exact is very important in this case…follow your gut and you’ll be fine (+ it’s more fun)!

Ingredients:
4 Pork Chops, bone-in.
3 tbsp Olive Oil.
Zest from one Lemon.
Juice from one Lemon.
2-3 Cloves of Garlic, minced.
1 tbsp dried Thyme.
1 tbsp dried Basil.
1/2 tbsp crushed Black Pepper.
1 tsp Sea Salt, flakes.

How To:
Make 3-4 cuts through the fat cap of each pork chop, and put them in a large plastic bag.
Mix the rest of the ingredients in a bowl, and then pour it in the bag with the pork chops.
Try to get the air out of the bag and seal it close to the opening, leaving it with as little air as possible but still space for the pork chops to move around a bit.
Start “massaging” the bag, until the pork chops are evenly rubbed and covered with the marinade.
Place in the fridge for at least a few hours before grilling them over direct heat.
(Take them out of the fridge when you light the grill, so they are room temperatured when you start to grill them.)

Paleo, LCHF (and damn yummy too!) ;)

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I served these with grilled asparagus, a salad of diced zucchini, cucumber and cheese + a cold sauce similar to the one I used here (but today I also added a little bit of yellow mustard, and skipped the diced cucumber).

Wish you a nice day, and as always I appreciate your comments!