Today for breakfast, my husband and I fasted through. The girls had a slice of my homemade gluten free bread, a banana and some raisins. Lunch was leftover Paleo Roasted Leg of Lamb and veggies. The girls had some yogurt, coconut date rolls, olives, Paleo Cashew/Almond Crunchies, green beans and carrots. For dinner I made turmeric roast chicken with daikon and Brussels sprouts. I love how simple roast chicken is and that you can just throw some veggies in with it and your done. This was my favorite flavor combination so far.
Paleo Turmeric Roast Chicken
5 lb whole fryer chicken
1 onion, quartered
4 cloves garlic, thinly sliced
1 bunch of fresh thyme
1 tbsp turmeric
1 tbsp smoked paprika
1 tbsp ground cumin
1/2 large daikon radish, cut into large chunks
1 lb Brussels sprouts, halved
salt and pepper to taste
1/2 cup of water
Preheat oven to 425 degrees F. Remove giblets from chicken. I’m not one to wash the chicken and pat it dry, but if that’s your thing, go for it. Place it in a greased roasting pan. Stick the garlic slices and sprigs of thyme under the skin. Stick the quartered onion in the cavity of the bird. Place the cut daikon around the chicken and pour in the water. Drizzle avocado oil all over everything, then sprinkle salt, pepper and remaining spices over the top.
Place in the oven and roast for about 1 1/2 hours or until the breast reads 180 degrees F. About halfway through, add the sprouts and toss around with the daikon so they’ll get nice and browned.
Remove from the oven and cover with foil and let it rest for about 20 minutes.
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