This is a meal my family could eat every single week…and for those of you that know me…that really says something! It is easy to prepare AND cook and is SO delicious in it’s simplicity.
Don’t forgo the scallion oil, it is really amazing drizzled on top of the chicken and rice (I use it to sauté my cauli-rice, slurp!!)! It is also a snap to prepare at the very last minute.
Serve over any rice, grain, or cauliflower rice of your choice and a side of steamed broccoli (tossed w/ scallion oil!) We of course add Sriracha!
- I use coconut aminos to replace soy sauce in most recipes, they taste amazing, and they are soy and gluten free. The flavor is not quite so harsh like soy sauce. Tamari is another option, just make sure it is a gluten free version like San J.
Asian Roasted Chicken Recipe:
Paleo Asian Roasted Chicken w/ Scallion Oil
- 4 pounds chicken drumsticks, thighs, skins removed if you like
To make the marinade, in a bowl large enough to accommodate the chicken, combine the garlic, honey/sugar, salt, pepper, soy sauce/coconut aminos, fish sauce,and oil and mix well.
Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours for the best flavor.
Thirty minutes before roasting, remove the chicken from the refrigerator.
Preheat oven to 400 degrees F.
Roast the chicken on a parchment, or Silpat lined cookie sheet.
Roast until nicely browned and the juices run clear when a piece is poked in the meatiest part with a toothpick. The roasting time depends on the size of the pieces, but in general it will take 40 to 60 minutes total .
Serve the chicken hot, warm, or at room temperature with rice, cauli rice, and scallion oil.
Heat the oil to hot in small pan.
Add in green onions, swirl for about 30 seconds and remove from heat.
Cool. Ready to serve.
Nutritional facts include the skin on the chicken pieces
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