Immune-Boosting Slow Roasted Chicken

Serves 4


1 whole organic chicken

5 tb coconut oil

2 onions, cut into wedges

1 head garlic, cloves separated

2 organic lemons

1/4 tsp turmeric powder

2 tsp sea salt

1 tb coconut aminos (or tamari/soy sauce)

2 sprigs rosemary


  1. Preheat oven to 150oC.
  2. Rinse the chicken and place into large dutch oven or casserole dish.
  3. Place onion wedges and garlic cloves in the pot, adding some into the chicken cavity.
  4. Add coconut oil to the pot.
  5. Sprinkle the chicken with the turmeric and coconut aminos.
  6. Squeeze the juice of 1 lemon over the chicken. Slice the remaining lemon and scatter over the chicken and inside the cavity.
  7. Sprinkle salt over the chicken and top with rosemary sprigs.
  8. Place the lid on the dutch oven/casserole dish and place in oven for 3 1/2hours, basting every hour.
  9. Remove the lid for the last 30 minutes to allow the chicken to brown and skin to crisp up.
  10. Rest for 10 minutes and serve with roast vegetables drizzled with pan juices.

Back to recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: