Killer Roasted Chicken
There is nothing like comfort food. Growing up, I used to love coming home to the smell of a chicken roasting in the oven. As incredible as it was the first night for dinner, it was even better the next day reimagined into another dish like Cobb Salad or Chicken Tacos.
Now, I make it for my own little family and I love seeing their faces when I tell them it is what's for dinner. Using fresh herbs and a few vegetables, this bird comes out crispy on the outside and juicy on the inside every single time, which is why I call it Killer Roasted Chicken. To be truthful, I had to cook this chicken 3 times before I could get a photo of the finished chicken because it would get devoured before I could grab the camera. It's that good.
KILLER ROASTED CHICKEN
1 WHOLE ROASTING CHICKEN
6-7 LARGE CARROTS
2-4 STALKS OF CELERY
3 SPRIGS FRESH ROSEMARY
3-4 LEAVES FRESH SAGE
4 SPRIGS FRESH THYME
2 TSP SEA SALT & AN EXTRA PINCH FOR THE VEGETABLE LAYER
2 TBSP MELTED COCONUT OIL OR BUTTER
STEP 1: LAYER THE VEGETABLES & HERBS
Preheat the oven to 400 degrees F. Next, wash, peel, and chop the carrots and celery to line the base of the baking dish. Add fresh rosemary, thyme, and season the veggies with salt. If you can tolerate it, add pepper and garlic powder too.
STEP 2: DRESS THE CHICKEN
Rinse the chicken and pat it with paper towels until it's nearly dry. Remove the bag of innards from the cavity, and place them alongside the vegetables for an extra hearty flavor in the pan drippings. Lay the bird onto the veggies, and shove half a lemon and the remaining herbs into the cavity. I used thyme and sage, but any herbs will do. Salt the outside generously and drizzle the melted extra-virgin coconut oil on top (or butter, if you like).
STEP 3: COOK THE BIRD
Place the dish in the oven for about 1 hour and 15 minutes, until the skin looks crispy. If the juices run clear when you slice the spot right between the leg and breast, it's ready. As with all meats, let the chicken rest a few minutes before carving. I dare you not to eat a leg before serving.