Roasted Chicken

By Lydia Wallie, Nutrition Director

Prep 1-2 days in advance: For better flavor and texture, remove any giblets and rinse the chicken completely in cold water. Then place the chicken in a large bowl and cover it with water. Add 1 tbsp Himalayan Salt and 1/4 cup Apple Cider Vinegar. Place this in the fridge for 1-2 days and then rinse the chicken in cold water before following the directions below.

Bake Time: 60-70 minutes

Ingredients

• One Whole Chicken (around 4 lbs in size)

• 1 tsp + 1 1/2 tbsp Fat (butter, avocado oil, olive oil, or coconut oil)

• Seasonings (or substitute with other preferred seasonings):

  • 1 1/2 tsp Himalayan Salt

  • 1/2 tsp Black Pepper

  • 1 tsp Dried Oregano

  • 1 tsp Dried Basil

  • 1/4 tsp Dried Turmeric

  • 1/4 tsp Paprika

Directions

1. Preheat your oven to 450 degrees.

2. Coat a medium-sized baking pan with about 1 tsp of olive oil, butter, avocado oil, or ghee, so the chicken doesn’t stick to the pan.

3. Place the chicken in the pan and rub the entire outside of the chicken with the preferred fat (1 1/2 tbsp of butter, avocado oil, olive oil, or coconut oil).

4. Combine the seasonings and then sprinkle evenly over the chicken on both sides.

5. In the preheated oven at 450 degrees, bake the chicken for 20 minutes.

6. After 20 minutes at 450 degrees, lower the oven to 400 degrees.

7. Continue baking at 400 degrees for 40-50 minutes, or until golden brown.

8. Let the chicken sit to cool down and absorb the juice in the pan for 10 minutes before carving and serving.