Low Sodium Garlic Herb Roasted Chicken

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

1 whole chicken (3.5–4 lb)
3 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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6 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tsp ground turmeric
½ tsp ground ginger
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 lemon, halved

For the cavity

4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Remove the chicken from the refrigerator 30 minutes before roasting. Preheat the oven to 425°F (220°C). Pat the chicken thoroughly dry with paper towels — the skin should feel dry to the touch on all sides.
2
In a small bowl, stir together the melted coconut oil, minced garlic, chopped rosemary, thyme leaves, chopped parsley, turmeric, ginger, and sea salt until a uniform paste forms.

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