We all love a dish that can save you money and help you meal prep. Roasting a whole chicken is always a go-to for preparing chicken salad, or even freezing chicken parts. Don’t forget about bone broth!
6.25 lbs whole chicken
1 lemon, halved
5 garlic cloves, sliced
1 stick unsalted butter
¼ cup olive oil
3 sprigs fresh basil
3 sprigs fresh oregano
2 tbsp Italian seasoning
1 tbsp sea salt
1 tbsp ground black pepper
2 tbsp coconut powder (for gravy)
Preheat oven to 425 degrees Fahrenheit. Place chicken in roasting dish.
Take out gizzards (bag) and save for gravy or discard. Stuff chicken with lemon, garlic, basil and oregano (I used about a handful of each herb, use to desired taste).
Rub down the chicken with the unsalted butter and then stuff the stick of butter in the chicken. Use olive oil to rub over the chicken, make sure to get full coverage.
Season with desired amount of salt, pepper, and chicken seasoning.
Place roasting dish on lower-middle rack of oven and after first 15mins of cooking, decrease temperature to 400 degrees.
You will want to do the math depending on the size of your bird and cook for 20 minutes per pound.
Remove the chicken from the oven and allow to cool on a cutting board for 15 minutes. This will help soak up the juices.
Use the gizzards and the grease in the pan (steal a little skin from the chicken too) and make gravy. Add coconut flour to thicken. Simmer stove top for 5-7min.