Tropical Traditions - Recipe - 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

For more information, see this blog post.

roast-chicken-with-coconut-oil-blog Untitled

The average is oldaverage based on oldtotal votes.

Be the first one to rate!

You've rated rating. The new average is average based on total votes.

Oh my gosh..it's 2:00 am and my mouth is watering for this wonderful baked chicken, mmmmm..baked chicken is the 1st meal I remember my grandmother cooking for me, thanks for the recipe and the great videos, I'll try it tomorrow and let you know the results

# Posted By rhonda | 8/1/10 12:33 AM

This was phenomenally good. I don't know if it was the recipe, or maybe the chicken from here is just that much more flavorful, but this was really tasty. I served it with oven roasted potatoes and fresh tomatoes from the garden.

# Posted By wv | 9/13/10 9:28 PM

Oh! I forgot to say that I skipped the butter and just used all coconut oil, and I was out of celery, so that was omitted as well. :-)
I specifically bought chickens from here after seeing this recipe online... I definitely wasn't disappointed!

# Posted By wv | 9/13/10 9:30 PM

Made this last night, it came out awesome, so moist, gravy was exceptional too. Definitely a keeper!

# Posted By Sue | 10/17/10 9:49 AM

i bought some coconut oil after hearing about the health benefits. this is the first recipe we've tried using the oil. the chicken was very moist, and we didn't baste it during the process. it didn't really taste of coconut, even though the amount used seemed generous. we would definitely eat this again.

# Posted By Melissa | 12/30/10 9:15 AM

Made this today with chicken raised on local organic farm. It was awesome! We had to hurry and put the leftover away, or eat way too much! Thanks for the recipe and of course the delicious coconut oil. I use it for everything!

Recipes