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!
By: Mia Rigden, Health Coach Training Program Class of January 2014
- 1 organic, pasture raised chicken
- ½ cup coconut oil or ghee, melted
- 1 lemon
- ½ head garlic
- Fresh rosemary sprigs (optional)
- Salt and pepper
- Preheat oven to 425 degrees F. Take chicken out of the fridge to prep and get up to room temperature before cooking.
- Place chicken on a cutting board. Pat dry with a paper towel. The dryer 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 chicken in a cast iron skillet or roasting pan. Cut a lemon and head of garlic in half. Place half of the garlic head and both sides of the lemon alongside the chicken. Add fresh rosemary, if using. Cover with melted coconut oil or ghee.
- 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 out of the oven. You can eat it right away with roasted garlic and lemon, or cool and keep in the fridge for 2-3 days. Don’t forget to save your bones for broth!
Mia Rigden is a holistic Health Coach and creator of RASA, her holistic wellness coaching business. Through RASA, Mia is sharing recipes, meal plans, and healthy lifestyle habits with an individualized approach creating every program and recipe with the goal of helping her clients find what works for their bodies, preferences, and lifestyles. You can find more on TheRASALife.com and on Instagram @The_Rasa_Life.
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