Easy Paleo AIP Meals – butterflied chicken and sweet potatoes

A friend of mine has started the Paleo Autoimmune Protocol, so I started searching for “easy Paleo AIP recipes.” There’s not a lot out there. I mean there are tons of super gourmet recipes that are both fancy and schmancy, but not a lot that could be made on a busy day with 3 kids underfoot! So I thought I’d do a series on easy AIP meals, preferably ones that even the non-Paleo members of the family will enjoy! We served this at a dinner that we hosted just an hour after getting home from a kid’s friend’s birthday party, so we did the make-ahead version I outline below.

Menu 1: Butterflied chicken, sweet potatoes, ginger lemon asparagus, kale salad.

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Step one: Prepare the chicken

  • Cut the back out of the chicken (or have the butcher do it for you)
  • Prepare a cold water brine (mix sea salt and water) and submerge the chicken. Either put it in the refrigerator, or pour ice cubes in to keep the water cold. Let it sit for a minimum of 30 minutes, or up to a few hours or overnight.
  • Remove the chicken from the brine, dry and set aside.

Step two: Prepare the potatoes

  • Peel the potatoes and slice to an even thickness (thinner if you like your potatoes more caramelized, thicker if you don’t).
  • Toss the potatoes with coconut oil and sea salt.

Step three: Prepare the pan

  • Line the bottom of a broiler pan with foil, coat it with oil, and shingle the potatoes in the pan (I forgot to take a picture of this, but here’s a photo that shows the shingling anyway).

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  • Rub oil on the top of the broiler pan, and place the chickens on top (if I’m cooking one chicken, I always cook two. It takes the same amount of effort and time, but leaves lots of leftovers).

 

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Roast at 425 for an hour. The chicken juices drip down into the potatoes as it cooks creating an amazing yumminess!

Make ahead version: stop at this point, transfer the chickens to a baking dish and cover. Transfer potatoes to a separate baking dish and cover. Refrigerate overnight. Reheat in 400 degree oven for 20 minutes.

Step four: mix your salad and roast your asparagus. Yum!

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Recipes:

Butterflied Chicken and Sweet Potatoes

Ingredients:

  • Chicken
  • 1/4 c. salt
  • 2-3 large sweet potatoes
  • Coconut oil

Instructions:

Prepare the chicken

  • Cut the back out of the chicken (or have the butcher do it for you)
  • Prepare a cold water brine (mix sea salt and water) and submerge the chicken. Either put it in the refrigerator, or pour ice cubes in to keep the water cold. Let it sit for a minimum of 30 minutes, or up to a few hours or overnight.
  • Remove the chicken from the brine, dry and set aside.

Prepare the potatoes

  • Peel the potatoes and slice to an even thickness (thinner if you like your potatoes more caramelized, thicker if you don’t).
  • Toss the potatoes with coconut oil and sea salt.

Prepare the pan

  • Line the bottom of a broiler pan with foil, coat it with oil, and shingle the potatoes in the pan.
  • Rub oil on the top of the broiler pan, and place the chickens on top.

Cook!

Roast at 425 for an hour. The chicken drips down into the potatoes as it cooks creating an amazing yumminess!

Make ahead version: stop at this point, transfer the chickens to a baking dish and cover. Transfer potatoes to a separate baking dish and cover. Refrigerate overnight. Reheat in 400 degree oven for 20 minutes.

 

Ginger Lemon Asparagus

Ingredients:

  • Asparagus
  • 1T freshly grated ginger
  • 1T oil of your choice
  • 1T lemon juice

Instructions:

Combine all of your ingredients in a Ziploc bag or other container, and let marinade until it is time to cook. Place ingredients (not container! :)) in an oven safe skillet and roast during the last 10-15 minutes of your cooking time.

Kale Salad

Ingredients:

  • Kale
  • Green leaf lettuce
  • Carrot matchsticks
  • Red cabbage, chopped
  • Oil and vinegar of choice for dressing

Shred the lettuce and kale with your hands, removing the tough stems if desired. Mix all ingredients together. I served this with optional onions and optional avocado due to the varying tastes of our group.

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