WHOLE ROASTED CHICKEN
Author: Chelsea Gold
Ingredients
  • 1 WHOLE CHICKEN
  • 1/4 CUP MELTED COCONUT OIL
  • 1 LARGE ONION
  • 1 LEMON
  • 1 CUP OF BABY CARROTS
  • EQUAL PARTS OF SEA SALT, PEPPER, GARLIC, PAPRIKA, AND ROSEMARY (OPTIONAL: CRUSHED CAYENNE PEPPER)
Instructions
  1. FOLLOW TIME AND TEMP. DIRECTIONS ON CHICKENS PACKAGE
  2. TAKE OUT ALL ORGANS OR GIZZARDS FROM INSIDE
  3. PUT CHICKEN IN A LARGE ROASTING PAN AND THROW ONION AND CARROTS AROUND THE CHICKEN
  4. COVER OR BRUSH CHICKEN WITH COCONUT OIL (RUB DOWN LEGS, WINGS, ECT.)
  5. IN A SMALL BOWL MIX TOGETHER SPICES
  6. ONCE MIXED SPRINKLE WITH SPICE BLEND EVENLY AND SQUEEZE HALF OF LEMON ON TOP (TOSS THE WHOLE LEMON IN THE ROASTING PAN WITH CARROTS AND ONIONS)
  7. ROAST UNTIL CHICKEN THERMOMETER HAS POPPED (FOLLOW PACKAGING DIRECTIONS)

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