Camelot Chicken

Our very own Christa Ullstad is a fabulous hostess and makes the best whole chicken I have ever tasted! Her uncle in Ohio raises chickens sustainably - so maybe she comes by it naturally!

It’s so good – I now use variations of this recipe when I cook a whole chicken. Ours come from Red Dirt Ranch. A key element is a cast iron pot. I use a Le Creuset. But any cast iron type cooking vessel will work. But even more important than that? CITRUS! Lemon, lime or oranges are a natural meat tenderizer and they provide awesome flavor for the bird! A couple of variations I have tried: add rosemary, oregano and thyme with the lemon. Substitute the lemon for oranges and added a ring of rosemary to the pot (as seen in the picture).

Try this recipe and you’ll be hooked! Share any other variations that you come up with in the comments section!

Camelot Chicken – adapted from Allrecipes.com
1/2 cup dry white wine – for Paleo, substitute with chicken broth or coconut water(if you want a little sweetness)
2 lemons, cut in half
6 large cloves garlic
1 (4 pound) whole chicken
1 1/2 teaspoons cold butter – for Paleo, substitute coconut oil or grapeseed oil
2 tablespoons Dijon mustard – for Paleo, substitute with fresh ground or stone ground mustard
salt and pepper to taste

1. Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
2. Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
3. Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Have a healthy recipe idea that you want to share? Get it posted by emailing me at amber@ultimatecrossfit.com