GutRx Sweet Barbeque Half Time Whole Roasted Chicken With Quinoa And Roasted Vegetables
- Servings -
- My Notes -
- 4 pound Whole Chicken
- 2 tablespoon Clover Honey
- 0.25 teaspoon Smoked Paprika
- 2 tablespoon Pure Maple Syrup
- 0.5 tablespoon Dijon Mustard
- 3 tablespoon Coconut Oil - melted
- 3 medium Zucchini - cut into 2” sections
- 12 medium Carrots - cut into 2” sections
- 1 teaspoon Sea Salt
- 0.13 teaspoon Ground Black Pepper - fresh
- 1 cup Quinoa - light tan version
- 4 cup Arugula - fresh
- Preheat oven to 450 degrees.
- Prep and cut the vegetables and place them in a large bowl.
- Whether you call it butterflying or the spatchcock method, this simply one of the quickest ways to get a delicious roasted chicken in half the time.
- Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it (or use a really sharp knife; carefully!), cutting through the rib bones as you go. Open the chicken out and turn over and flatten it down. Pat dry with a paper towel.
- Make your barbeque sauce… mix honey, smoked paprika, maple syrup, apple cider vinegar and dijon mustard together. Using your hands, rub the barbeque sauce onto the chicken, getting into all the nooks and crannies. Use all of the barbeque sauce on the chicken (every last drop)!
- Melt coconut oil in a small glass bowl on high for 20 seconds. Toss your vegetables with the coconut and sprinkle with a generous amount of sea salt and pepper.
- Place the chicken in a roasting dish or a large oven proof skillet and surround with vegetables (it is okay, if these pile up a bit on the sides of the chicken) and roast for 45 minutes, or internal temperature reaches 160 degrees. Let stand 10-15 minutes.
- While the chicken is standing, make the quinoa… cook quinoa according to package instructions.
- To serve place a little bit of arugula on a plate and top with roasted veggies, 1/2 cup cooked quinoa and roasted chicken.
We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed). If you choose to cook your quinoa longer, you will start the quinoa at the half way point of the chicken roasting. Once it is done cooking, simply remove the quinoa from the heat and let it sit with a cover on until you are ready to eat. Honey contains fructose. Northern latitude honey (clover, raspberry, alfalfa) contain a closer ratio of fructose to glucose than tropical honey (like the honey that Monash University tested and noted as a high fodmap food). Since northern latitude honey contains a closer ratio of fructose to glucose, this improves fructose absorption and we find that many people with fructose intolerance can enjoy a small amount of northern latitude honey. Please try this and see how you do (easy enough to test out in tea, like Rooibos tea). Guest Guru Patsy Catsos recommends to her patients and readers, to not include honey. If you were referred to GutRxGurus by Patsy, please omit honey from this recipe. We're happy to make a suitable substitution suggestion. Feel free to post a question in the forum!