For all the folks out there who like to keep it simple… here’s a recipe for you.
I find that a lot of people in my generation (and the one before it) are really nervous about cooking a “whole” animal. We’re not likely to scale and gut a fish, or deconstruct a whole chicken. I guess we got so used to seeing them in “stick” and “nugget” form, that the idea of our food being once alive and breathing is really lost on us.
Well, no more I say! It’s super easy to roast a whole bird. Here’s a quick and easy guide on HOW TO tackle a chicken once it’s already in it’s separate parts. I think this is a good way to get familiar with cooking bone-in meat. Once comfortable with that, you can move on to roasting it whole!
Note: Save the bones for bone broth!
Easy Roasted Chicken
1 whole chicken (bone-in) (can be already cut into pieces, or quarter it yourself)
2 Tbsp. coconut oil
- Preheat oven to 375
- Clean chicken and place in a glass or ceramic baking dish.
- Rub coconut oil onto the skin of the chicken pieces
- Sprinkle black pepper, thyme, and sea salt over the chicken, front and back.
- Bake for 35 mins until internal temperature reaches 160 degrees