Roast Chicken

Print Pin

1 Whole Chicken I find Trader Joe's has the best price for organic/free-range chickens
6 Inches of cotton cooking twine
2-3 TBLS. Coconut oil olive oil, or butter
Half a lemon
3 Garlic cloves still in the peel is fine
Sea salt and pepper
Optional - Fresh herbs like thyme and rosemary or any variety of dried herbs. Garlic and onion powder add a nice taste as well. Seasonal vegetables to roast in the bottom of the pan, like potatoes and carrots or parsnips, make this an easy one-pot meal.

Preheat your oven to 400F. Rinse you chicken in cool water, and pat it dry. Place it in a roasting pan, glass baking dish, or cast iron skillet. I have used all three with success.
Place the half lemon, and garlic cloves, inside the chicken. This step is optional, and if I don't have lemons on hand, I will skip it with no issue. However, the lemon gives it a delicious flavor, and the scent while cooking is amazing!
Take your twine, and tie the legs of the chicken together, so the inside cavity is closed up. No fancy trussing needed!
Sprinkle your chicken with sea salt and pepper, and any variety of herbs you choose.
Coconut oil is my favorite oil for roasting a chicken. I scoop about 2-3 tablespoons onto the chicken. You could also drizzle it with olive oil, or use a few pads of butter.
Add any chopped vegetables to the pan. My favorite combination are carrots and potatoes.
Cook for 60-90 minutes, depending on how large your chicken is. I'll typically check it half way through, and spoon the melted oil back onto the skin so it crisps up nice.
When it's done (use a meat thermometer to check for a temperature of 180-185F in the thickest part of the thigh), let the chicken sit for 10 minutes. Be sure to indulge in the crispy skin after it sits!