How to make it like a boss:

​

• Preheat oven to 425°

• Take the chicken out of the packaging, and rinse the entire bird well, including inside of the cavity.  

• VERY IMPORTANT: Pat the chicken dry with paper towels.  It's key to make this chicken as dry as possible, so you can get it as crispy as possible! After patting the chicken dry, set it aside. Take out a cutting board and slice 2 lemons by cutting them in half, and then into thin slices.  They should be about the width of your pinky finger or thinner, so they will be small enough to fit under the skin.

• Place the chicken on a cutting board, and with a sharp knife, carefully cut the skin away from the breasts of the chicken.  The idea here is to make space between the skin and the meat of the chicken without breaking the skin.   

• Grab your coconut oil, and make sure it's in a solid state. If your coconut oil has turned to liquid, put it in the refrigerator to harden it up a bit. Take around 1 tablespoon at a time and with your fingers place the coconut oil under the skin of the chicken. Really move it around under the skin and try to coat the entire breasts and thighs of the bird.  If your chicken is cold, the coconut oil will harden up, creating a shell like coating on the chicken, which is totally fine!  NOTE: Normally people use squares of butter under the skin, but coconut oil has way less fat and cholesterol, making it an amazing and effective alternative.

• Place your pre-cut lemon slices under the skin.  You should have at least 3 slices on each side.  I usually squeeze around 5 or 6 on each side, fitting the lemon slices over the breast and thighs and into every crevice they will fit!

• If you like the taste of fresh herbs, it's also really nice to put fresh sprigs of lemon/english/german thyme, dill and oregano under the skin, along with the lemon. But note that this will make the meat have a herby taste.  

• Next it's time to season!  I use a seasoning blend I put together called, "Boss Blend".  I plan to sell my blend on the website soon, but for now,  you can make a similar blend yourself with the ingredients listed above. You can also simply use salt and pepper. First, season the cavity generously. Then pour a layer of fractionated coconut oil or olive oil over the entire chicken and then sprinkle the seasoning mix first on the back of the chicken, patting it into the skin well so it holds.  Then repeat on the other side of the chicken. Season it well, so the entire chicken is covered in your glorious seasoning mix! 

• Next, slice another lemon in quarters and put it inside the chicken cavity.  Then place a bundle of your favorite herbs like oregano, rosemary, dill, thyme, basil, lemon balm etc. into the cavity along with the lemons.  If you don't have fresh herbs, that is fine, just use the lemon.  

• This is optional, but I love roasting veggies with my chicken, so that at the end I have a whole meal. I recommend adding onions, carrots, sweet potatoes, green beans, etc.  I massage about a tablespoon of fractionated coconut oil or avocado oil on the veggies and then season them with the "Boss Blend" seasoning mix.

• Now it's time to cook this seasoned, oiled masterpiece!  *I like to raise my chicken by putting it on top of a rack in my basting pan, but you can also place your chicken directly onto veggies to raise it up as well.  When using a rack, I place the veggies around the side of the rack and not under the rack, because I like my veggies to get crispy, not just soft.   

• Cook the chicken at 425° for 1 hour and 30 minutes. I like to take my chicken out about an hour in and baste it, pouring the delicious sauce it's created over everything and then placing it back in the oven. NOTE: The cook time will vary based on the size of your chicken, so it could take longer. 

• Take out your golden brown, crispy, juicy chicken and let it rest until it has cooled enough to carve it.  *Often I eat the roast chicken and veggies the first night, and then I use the leftover chicken for chicken tacos or chicken soup which is amazing!