Whole Roasted Chook
January 13, 2017 | Cooking time: 1 hour 30 minutes
1 lemon, cut in half
1 brown onion, cut into quarters
3 tbsp coconut oil
2 tbsp paprika
a couple of sprigs of thyme
1/4 cup chopped parsley
4 garlic cloves, crushed
Salt and pepper
Preheat the oven to 200C
Pat down the chicken, inside and out, with a paper towel to ensure it’s dry. Using your fingers and working from the chicken’s bottom end, pull the skin from the breast and slide your fingers all the way up. Poke half the coconut oil and some of the herbs and garlic up under the skin. Rub the chicken on both sides with lemon juice, and rub down with salt, pepper and remaining herbs and garlic. Place the onion and lemon halves around the chicken for the juice.
Roast in the oven for 1 hour 30 mins starting with the chicken laying breast side down. After 40 minutes, flip so the breast is facing up and continue to cook. (this helps the breast to stay juicy).
The chicken is ready when you poke a drumstick with a skewer and the juices run clear, not pink.