The trick is the little “boat” that we are going to make for the chicken that holds it up and helps keep the chicken moist, and the coconut oil skin rub that keeps it nice and crispy. Additionally, stuffing the chicken with lemon and fresh herbs gives it an amazing flavor that can’t be beat. Trust me – you can make this dish – do not be intimidated! And it will turn out great – so let’s get started!
- 1 whole fryer chicken
- 6 carrots, cut in half lengthwise
- 1 large onion, chopped into chunks (not diced, just cut the onion into 8 chunks or so)
- 2 garlic gloves, rough chopped (not minced, just chop each clove into about 8 pieces)
- 1/2 lemon, sliced
- 1 tsp coconut oil, melted
- 5-6 sprigs fresh rosemary
- 5-6 sprigs fresh thyme
- 2-3 tbsp sea salt
- 2 tbsp garlic powder
- 2 tbsp poultry seasoning (or make your own blend using dried thyme, sage, marjoram, rosemary & onion powder)
- 1/4 cup water
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Preheat oven to 425F
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Cut up carrots, onions, garlic and lemon - set aside
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Set up the "carrot boat' (pictured above - use about 3-4 carrots for this)
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Remove any giblets from the chicken
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Stuff chicken with onion chunks, cut carrots, garlic cloves, lemon wedges, rosemary & thyme sprigs (just stuff the cavity until completely full - use leftover ingredients in last step)
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Melt coconut oil
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Rub chicken down with coconut oil
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"Shower" entire chicken with sea salt (liberally sprinkle salt all over the chicken)
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Coat outside of entire chicken with garlic powder and poultry seasoning
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Place chicken on top of carrot boat
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Place leftover onions, lemon wedges and/or garlic in the pan surrounding the chicken
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Pour 1/4 cup water into pan
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Cook at 425F for about 1 hour (check about 45 mins through to ensure skin is not burning - if it looks as if it is burning, cover chicken with foil and finish baking)
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Let chicken rest for about 15 minutes before carving
To learn how to carve a chicken, just do a quick Google search - you can do it!
