Low Histamine Paleo Turmeric Ginger Chicken

Turmeric Ginger Whole Roasted Chicken with crispy skin low histamine paleo AIP

Low Histamine Paleo Turmeric Ginger Chicken

A tasty roasted chicken recipe that’s perfect for a low-histamine AIP diet. It’s packed with anti-inflammatory and anti-histamine ingredients like turmeric and ginger. Perfect for meal prep, this recipe allows you to freeze shredded chicken for quick and easy additions to wraps, soups, or salads throughout the week.

Prep Time20

Cook Time1 30

Resting Time15

Total Time2 5

Keyword: Anti-inflammatory, ginger, keto, low histamine, Paleo, Turmeric

Servings: servings

Calories: 267kcal

Equipment

Cast Iron Skillet or Roasting pan
Zester for grating ginger
Small mixing bowl (for the marinade)
Whisk or spoon (to mix the marinade)
Paper towels (to pat the chicken dry)
Meat thermometer (optional, but highly recommended for perfect doneness)
Kitchen gloves (optional, for handling turmeric and protecting your manicure)
Sharp knife and cutting board (for prepping veggies & carving the chicken)

Ingredients

1 Whole Chicken (about 3-5 pounds)
2 Tablespoons Avocado Oil (or oil of choice)
4 Cloves Garlic, Crushed
1 Tablespoon Grated Ginger
1 Teaspoon Salt
1 Teaspoon Granulated Onion
1/4 Teaspoon Ground Coriander
1 Tablespoon Lemon Juice (Optional-if tolerated)
1 Red onion, sliced
1 Celery Stick, cut into large pieces
1/2 Bay Leaf

Instructions

Preheat and prep: Set your oven to 425°F (220°C). Remove any giblets from the chicken and pat it dry with paper towels – for crispy skin.
Mix the marinade: In a small bowl, whisk together the avocado oil, garlic, turmeric, ginger, salt, onion powder, coriander, and lemon juice.
Season the chicken: Under the skin: Loosen the skin over the chicken breasts (just slide your fingers under there – it’s oddly satisfying) and rub some marinade directly onto the meat. Over the skin: Give the chicken a nice massage with the remaining marinade. Make sure it’s slathered everywhere for maximum flavor.
Note: Turmeric is known for its vibrant yellow color, which can stain fingers and nails. If you want to protect your manicure or avoid yellow-tipped fingers, kitchen gloves are your best friend!
Stuff it: Toss the sliced red onion, celery stalk, bay leaf, and any extra garlic into the cavity.
Roast it: Place the chicken breast-side up in a roasting pan or cast iron skillet. Pop it in the oven and let it roast for 1 hour and 15–30 minutes (about 15 minutes per pound). Use a meat thermometer to check the thickest part of the thigh—it’s done when it hits 165°F. I highly recommend using a probe thermometer so that you can see what the temp is in real time.
Rest and serve: Remove the chicken from the oven and let it rest for 10–15 minutes. This step is key for locking in all those juices. Carve it up and serve!

Notes

Turmeric Stains: Turmeric is known for its vibrant yellow color, which can stain fingers and nails. If you want to protect your manicure or avoid yellow-tipped fingers, kitchen gloves are your best friend!

Bone-In vs. Boneless: This recipe uses a whole chicken with the bone in, which helps keep the meat moist and flavorful during roasting. If you prefer boneless, skinless chicken, you may need to adjust the cooking time and keep an eye on it to avoid overcooking.

Shredded Chicken for Meal Prep: This roasted chicken is perfect for meal prep! You can shred the meat after roasting and freeze it for easy additions to wraps, soups, or salads throughout the week.

If the Skin Browns Too Quickly: If the skin starts to brown too quickly during roasting, tent the chicken with foil during the last 30 minutes of cooking to prevent burning while allowing the meat to cook through.

Meal Pairings: Serve with low-histamine veggies like roasted sweet potatoes, stir-fried cabbage & carrots, or cauliflower rice to complete your meal.

Nutrition