Roast Chicken with Coconut Oil

Roast Chicken with Coconut Oil

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

• 1 whole chicken
• Salt and black pepper to taste
• 1 small yellow onion, quartered
• 1 stalk celery
• 4 garlic cloves, cut in half
• 1/4 cup butter, melted
• 1/4 cup coconut oil, melted
• 1/2 teaspoon garlic powder
• 1/2 cup chicken stock or water (or combination)
• 1 1/2 tablespoons corn starch
• 2 tablespoons water

Preheat oven to 425 degrees F.

Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.

Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.

Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.

Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.

Recipe courtesy Sarah Shilhavy

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