Pan/Oven roasted chicken

By á-25087

Ingredients

• 1 whole chicken, preferably organic around 4 pounds
• 1 tablespoon sea salt, plus more
• 1 tablespoon fresh ground pepper, plus more
• 1 tablespoon coconut oil, melted
• 1 lemon
• Additional Flavor Ideas
• 2 tablespoons garlic, chopped
• 2 tablespoons ginger, chopped
• 2 tablespoons fresh/dried herbs (i.e. – thyme, rosemary), chopped

Details

Adapted from foodgawker.com

Preparation

Step 1

Preheat the oven to 450 degrees F. (If using a cast-iron skillet, place it in the oven to warm while preparing the chicken.)

Rinse chicken and pat dry with a paper towel. If the chicken comes with a bag of organs, remove that first.

Using a sharp knife, remove any extra skin/fat that is hanging.

Create a paste with the salt, pepper, coconut oil, and any other additional ingredients (i.e. – garlic, ginger, spices, herbs).

Using your hands, rub the salt mixture all over the chicken and between the skin and flesh of the breast. Sprinkle with additional pepper and salt, making sure to massage the inside of the cavity and all parts of the bones/flesh.

Place in the pre-warmed skillet or a roasting dish. Squeeze the lemon over the top and place the rind in the cavity.

Add about ¼ cup water to the bottom of the pan (enough to cover the surface) and roast in the oven for 30 minutes. Rotate the pan and cook for another ~20 minutes. Let rest for 10 minutes before carving to keep it juicy.