Ingredients
- 1 whole chicken about 4 lbs.
- 1 lemons
- 5 cloves garlic 3 minced, 2 cut in half
- 4 sprigs fresh rosemary 3 finely chopped, 1 left whole
- 2 large onions halved and thickly sliced, end scraps reserved
- 4 tablespoons coconut oil
- 1.5 lbs. potatoes cut into 1″ pieces
Instructions
- Preheat oven to 475 degrees F/ 245 C
- Melt oil ; add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the lemon, and salt and black pepper to taste. Set aside
- Place the onions in bottom of dutch oven. Reserve the end scraps. Add potatoes on top of the onions.
- Prepare chicken by removing giblets from cavity and patting dry with paper towels.
- Liberally season the cavity with salt and pepper.
- Cut the zested lemons in half; reserve juice and save rinds.
- Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).
- Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems.
- Tie the legs of the chicken together tightly with kitchen twine
- Pour reserved lemon juice over the chicken.
- Roast chicken UNCOVERED for 15 minutes at 475/245, then reduce heat to 350/175 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165/74 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it’s burning.
- Allow the chicken to rest for at least 10 minutes before carving.