BAKED CHICKEN
This is a staple dinner in my household. We make it almost once every week, and my mom always uses the leftovers to make her delicious chicken soup. The measurements of this recipe aren’t written because it all depends on the size of your chicken and your flavor preferences. You can even mix up this recipe by using different seasonings and experimenting with flavors.
BAKED CHICKEN
SERVINGS: 1 FULL CHICKEN
PREP TIME: 15 MINUTES
COOKING TIME: 1-2 HOURS
TOTAL TIME: 1-2 HOURS
INGREDIENTS
1 whole chicken
Lots of olive oil
Lots of coconut aminos
Lots of salt and pepper
1/2 of a yellow onion
1/2 of a lemon
3 rosemary sprigs
Chicken broth
INSTRUCTIONS
Prepare and Season the Chicken
Set your oven to 425 degrees. Remove the innards from your chicken. Make sure your hand can fit through the other end of the chicken. Place your chicken on a roasting pan with a rack and lather it inside and out with olive oil, coconut aminos, salt and pepper.
Stuff the Chicken
Stuff the inside of the chicken with the lemon, onion and rosemary.
Cook the Chicken
Once your oven is ready, pour some chicken broth into the roasting pan so the chicken doesn’t dry out when it is cooking. Place the pan with the chicken in the oven. Check the chicken’s internal temperature after one hour. When fully cooked, 165 degrees. Total cook time varies depending on the size of the chicken. Allow your chicken to rest for about 15 minutes after removing it from the oven.
Serve & Enjoy!
Carve your chicken and serve with rice or potatoes and your choice of veggies for a traditional chicken dinner! We often use the left overs to make soup.
