The Perfect Paleo Pan-Roasted Chicken Recipe (Video)

I don’t know about you, but no matter how much I spend on dinner at a restaurant, it’s never quite as good as the food I cook at home. And even the fancy restaurants don’t use as high-quality, healthy and humane ingredients.

Here on Comedy Cooking, I’m going to show you how to make hundreds of to-die-for dishes that will have you and your family wanting to dine-in more often.

Along with fail-proof, easy-to-follow cooking instructions, each of my videos features a hilarious special guest performed by yours truly.

Today, I’ll be teaching you to make the perfect pan-roasted chicken topped with a mushroom and shallot ragout, paired with a buttery carrot puree and warm broccoli salad with special Barack Obama:


4-5 whole, unpeeled shallots

3 cups of Cremini mushrooms

1/2 cup veggie or chicken stock

1-2 knobs of butter

1 Tablespoon of balsamic vinegar

Small handful of thyme sprigs

salt and pepper

3.25lb. Chicken (preferably pasture-raised)


Preheat oven to 400 degrees.

Split chicken in half. Season generously with salt and pepper. Place skin-side-down on a ripping hot, greased cast-iron skillet. Cook on stove until golden brown.

Remove from pan. Place mushrooms, shallots and Thyme in the pan, then place the chicken on top skin-side up. Roast for 15-20 in 400-degree oven, until thermometer reads 165 degrees.

Take chicken out of the oven and remove from the pan. Place pan with veggies on a burner with medium high heat, add stock, bring to a boil, then reduce by three quarters to make pan sauce. Add balsamic and reduce until your desired consistency. Turn off heat and add in butter.

A few notes:

In the video, I added lemon juice and balsamic to the pan the chicken was in to de-glaze with. This made the sauce a little more acidic than I would have liked. I would probably stick with one or the other next time.

I also say to stick the chicken in the oven for 40 minutes but I took it out after 15 because mine was done. The important part is you want your thermometer to read 165 degrees fahrenheit. Just place the thermometer in the thickest part of the breast or thigh to check for temperature.


1 to 2 broccoli crowns (depending on size)

3 cloves of garlic

1 teaspoon chili flake

1 tablespoon pine nuts

Juice from 1/2 of a lemon

salt and pepper to taste

Instructions: Slice broccoli and garlic. In a hot pan add a good lug of olive oil, then add broccoli, pine nuts, chili flakes, and garlic. Cook until broccoli is al dente and the pine nuts and garlic are golden brown. Add a splash of lemon juice toward the end (optional).


2lbs. of carrots

8 Tablespoons of butter

8 ounce of water or vegetable broth

salt and pepper to taste

pinch of cayenne pepper

Instructions: Peel and chop carrots. Add them to pot with cayenne, water and butter. Cook until tender. Blend mixture in a blender until rich and creamy.