Yield: 4 Servings
Roasting a chicken can be intimidating, but it’s actually really easy and great for leftovers. Make sure to buy organic, pasture raised chicken and save your bones for broth!
- Preheat the oven to 425°F. Take the chicken out of the fridge to prep and get up to room temperature before cooking.
- Place the chicken on a cutting board. Pat dry with a paper towel. The drier the chicken the crispier it will get. Using a sharp knife, and with the chicken breast side up, cut the loose skin between the breast and the leg so that the chicken can lay flat. Next, generously season with salt and pepper. Really get in there, making sure to season both sides of the chicken and the cavity.
- Place the chicken in a cast iron skillet or a roasting pan. Cut the lemon and head of garlic in half. Place half of the garlic head and both sides of the lemon alongside the chicken. Add the fresh rosemary, if using. Cover with the melted coconut oil.
- Roast for about 45 minutes, or until the chicken is nice and brown and the juices run clear. If the juices are still a little pink, cook a bit longer, checking every 5 minutes.
- Let the chicken rest for about 10 minutes after taking it out of the oven. You can eat it right away with roasted garlic and lemon, or cool and keep in the fridge for 2 to 3 days. Don't forget to save your bones for broth!