PERFECTLY ROASTED CHICKEN
‘If you keep good food in your fridge, you will eat good food.” I need to have food available to me and one way I do it is by having a chicken cooked and in my fridge at all times. Here is the recipe I use on Sundays that fills the house with the smell of home cooking but also allows me the convenience of fast food during the week.
Here Is What You Will Need:
- 1 whole chicken
- Sea Salt
- Freshly ground pepper
- 1 Orange sliced
- 2 small onions, peeled and trimmed
- Savory Spice Shop Bohemian Spice Blend
- 4 tablespoons coconut oil
- 1 cup of chopped sweet potatoes
- 1/2 cup of chopped onions
Here Is How To Do It:
Preheat the oven to 425°. Chop the sweet potatoes, onion and slice the orange and lemons.Salt and pepper the cavity of the chicken and spoon in some of the chopped vegetables, a handful of rosemary stems and some lemon and orange slices. Massage the chicken all over with 1 tablespoon of coconut oil and the Bohemian Spice Blend. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body. Slide a couple of orange and lemon slices just under the skin of the chicken. Place into a roasting pan.
Roast the chicken in the oven for about 1 hour and 15 minutes, as follows:
At 15 minutes Brush the chicken with the remaining melted coconut oil. Scatter the sliced onion and sweet potatoes all around. Reduce the oven temperature to 350°.
At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.
At 60 minutes Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until a meat thermometer registers 165°.
Place the chicken on a carving board and let cool for 15 minutes. Remove the vegetables from the roaring pan and place in a serving bowl. Enjoy!