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Roasted Chicken

Roasted Chicken

Published on June 18, 2021 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

When I began my Gluten and Dairy free journey, I relied heavily on a cookbook called Made Whole by Cristina Curp. I found this recipe for a roasted chicken and i was blown away by how flavorful and juicy it was! I have since edited the recipe to my personal liking which you see here. The great thing about this recipe is when you store leftover with the remaining juices in the pan, it tastes just as good (if not more flavorful) as leftovers!

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Ingredients

  • 1 whole chicken
  • 3 TBSP coconut oil or ghee
  • 2 tsp sea salt
  • 1/4 cup minced parsley
  • 2 TBSP minced garlic
  • 1/2 tsp ground ginger
  • Juice of 2 lemons
  • 1/3 cup + 3 TBSP coconut aminos
  • 1 TBSP fish sauce

Instructions

  1. Preheat Oven to 380 F.
  2. Place chicken breast upside down. Use kitchen shears to cut one side of the spine, then cut down the other side completely removing the spine. flip the chicken over and firmly press down on the breast, cracking the breastbone and flattening the bird.
  3. Place the chicken in a large casserole dish. Rub coconut oil (or ghee) all over the chicken, getting in every crevice and under the skin. Sprinkle with salt.
  4. Place parsley, garlic, ginger, lemon juice, coconut aminos, and fish sauce in a small bowl. Mix then rub mixture all over the chicken. Add remaining lemon peel and extra garlic inside chicken cavity along with mixture as well. cover and let it marinate for 20 minutes at room temperature.
  5. Place the chicken (breast side up) in the oven on the middle rack for 60 minutes or until chicken temperature reaches 165 F. 40 minutes in, brush remaining 3 TBSP coconut aminos over chicken and return to cooking. Once done, broil for 5 minutes. Remove from oven and let it rest for 5 minutes before serving.

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