For some reason, the concept of roasting a WHOLE chicken can seem intimidating. At least that was the case for me when I was first learning how to cook. —wakethewolves
whole chicken, preferably organic around 4 pounds
sea salt, plus more
fresh ground pepper, plus more
In This Recipe
Preheat the oven to 450 degrees F. (If using a cast-iron skillet, place it in the oven to warm while preparing the chicken.)
Rinse chicken and pat dry with a paper towel. If the chicken comes with a bag of organs, remove that first. (You can use the neck and boil it with the leftover carcass for a homemade stock.)
Using a sharp knife, remove any extra skin/fat that is hanging.
Create a paste with the salt, pepper, coconut oil, and any other additional ingredients (i.e. - garlic, ginger, spices, herbs).
Using your hands, rub the salt mixture all over the chicken and between the skin and flesh of the breast. Sprinkle with additional pepper and salt, making sure to massage the inside of the cavity and all parts of the bones/flesh.
Place in the pre-warmed skillet or a roasting dish. Squeeze the lemon over the top and place the rind in the cavity.
Add about ¼ cup water to the bottom of the pan (enough to cover the surface) and roast in the oven for 30 minutes. Rotate the pan and cook for another ~20 minutes (or until done - see below for tips). Let rest for 10 minutes before carving to keep it juicy.
HERE’S HOW YOU CAN TELL THE CHICKEN IS DONE:
the thickest part of the chicken should be about 165 degrees F, OR
when you cut between the leg and the thigh, the juices should run clear, OR
when you slice into the thickest parts (usually the breast), it should be moist but not pink