coconut oil roasted chicken and vegetables

coconut oil roasted chicken and vegetables

Is it possible to watch The Ellen Degeneres show without crying?

I don’t think I ever have. Thank goodness I can’t watch it every day.

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I’m such a TV person. I could sit on the couch all day and find something to watch. (probably shouldn’t admit that).

Nothing on a 2pm you say? SVU Marathon – always.

12? Love The Chew.

1? The Talk.

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Keep in mind that I work full time.

Cannot wait for fall shows to start backkk!!! Although sad Bachelor in Paradise is over — so trashy, so dramatic, so amazing.

I feel like The Bachelor shows have really gotten into a good rhythm the past couple of years. 1 season Bachelor, 1 season Bachelorette, and then BIP. It’s enough without being too much. And it breaks in a great time for the fall shows.

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The franchise gets me.

Whole roasted chicken. Why don’t I do this every week? It makes for the best flavored chicken and vegetables underneath – so much flavor!

If I know any classic techniques in the kitchen, I learned from the entire set of Barefoot Contessa cookbooks I have. I LOVE Ina and every recipe of hers is 100% foolproof, guaranteed deliciousness.

Her perfect roast chicken is, well, perfect. This recipe is mostly based on that, but I wanted to eliminate the butter and see if I could get similar flavors with coconut oil only.

Worked!

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You honestly don’t even taste a coconut flavor at all. In case you don’t like coconut – which is cray.

Try my version of coconut oil roasted chicken. Use leftovers for salads, sandwiches, quesadillas, chicken salad – ooohhhh chicken salad.

coconut oil roasted chicken and vegetables

Ingredients

  • 1 roasting chicken (I use organic)
  • 3 tbs coconut oil, separated
  • 3-4 sprigs thyme
  • 3-4 sprigs rosemary
  • 1 lemon, halved
  • 4 cloves garlic
  • Salt & pepper
  • 1 sweet potato, chopped
  • 4-5 medium carrots, peeled and chopped
  • 2 yellow onions, peeled and quartered

Instructions

  1. Preheat the oven to 425 degrees.
  2. Melt 1.5 tbs coconut oil and toss with vegetables. Add 2 chopped pieces of herbs - 2 sprigs thyme, 2 sprigs rosemary, 1/2 tsp salt and pepper. Place vegetables at the bottom of a roasting pan.
  3. Remove the chicken giblets and rinse the chicken inside and out. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the remaining 2 sprigs thyme and rosemary, both halves of lemon, and all the garlic. Brush the outside of the chicken with the remaining coconut oil. Place chicken on top of the veggies.
  4. Roast the chicken for 80-90 minutes, until a thermometer reads done and juices are clear. Let sit for at least 15 minutes before slicing. Slice and serve with vegetables.
http://www.supperthymestories.com/coconut-oil-roasted-chicken-vegetables/

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