Easy Whole Roast Chicken
Sarah Mae (SMae) |
One of my family’s favourite embarrassing stories about my childhood is the time my Mum asked me to take the turkey 🦃 out of the freezer for Thanksgiving dinner… I took out a chicken 🐓 🤦♀️ 😂
It just goes to show how little I paid attention to all things cooking when I was growing up!
𝘠𝘦𝘵 𝘐 𝘭𝘰𝘷𝘦 𝘪𝘵 𝘯𝘰𝘸!
I especially love delicious easy (WildFit Spring) recipes. This chicken always turns out fantastic and is never dry! It’s really easy to make and the leftovers are great the next day! So many wins!
✅ 1 Whole Chicken
✅ 1 Lemon, thinly sliced
✅ 8 Garlic Cloves, smashed
✅ 1 small Onion, sliced into 1” slices
✅ 1 handful of fresh Herbs (I like Rosemary, Sage & Thyme)
✅ 1 Tbsp Coconut Oil
✅ 1 Tbsp Montréal Steak Spice (see previous recipes)
✅ Sea Salt
1. Preheat oven to 350 degrees.
2. Pat chicken dry with paper towels
3. Rub coconut oil all over and then salt chicken
4. Add chicken to dutch oven or any large, heavy pot with a lid.
5. Shove the fresh herbs, a few garlic cloves, and a few slices of lemon into the chicken.
6. Sprinkle the chicken all over with Montréal Steak Spice
7. Add remaining lemons, garlic, and the onions around the chicken.
8. Place pot into oven, covered, and cook 20 minutes for each pound of chicken, allowing the last 20 minutes to cook without a lid.
9. Check chicken’s temperature at 30 minutes. If it is close to 165 degrees, remove the lid and let it bake until it reaches 165 uncovered.
10. When chicken is 165 degrees, place it under the broiler for 1-2min to give the skin a little extra crunch. Watch carefully, it can burn quickly!
11. Remove from oven and let sit 5-10 minutes before carving.
You can also bake veggies while the chicken is cooking, so you have a whole meal ready.