Low Sodium Herb Roasted Whole Chicken

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 20 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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4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 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
1 small yellow onion, quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme

For serving

1 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Pat the chicken completely dry with paper towels — the drier the skin, the better it will brown.
2
In a small bowl, stir together the melted coconut oil, minced garlic, chopped rosemary, thyme leaves, chopped parsley, turmeric, ginger, and salt until a uniform paste forms.

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