Coconut Every Day by Sasha Seymour

Author:Sasha Seymour
Language: eng
Format: mobi, epub
Publisher: Penguin Group (Canada)
Published: 0101-01-01T00:00:00+00:00

Spiced Roasted Chicken

SERVES 4 TO 6

A little bit sweet and a little bit spicy. This is tastier than a store-bought rotisserie chicken, and the coconut oil makes for the crispiest skin. (The drier you get the skin before rubbing it with coconut oil, the crispier it will be.) This recipe just might make you abandon your trusty roast chicken recipe!

{ DAIRY-FREE * GLUTEN-FREE }

FOR THE RUB

1 Tbsp (15 mL) sea salt

1 Tbsp (15 mL) coconut sugar

1 tsp (5 mL) ground cumin

1 tsp (5 mL) sweet paprika

1 tsp (5 mL) cayenne pepper

Pinch of ground allspice

Freshly ground black pepper

FOR THE CHICKEN

1 medium onion, sliced ¼ inch (5 mm) thick

A handful of fresh rosemary, thyme, or sage sprigs

1 chicken (3½ to 4 lb/1.6 to 1.8 kg), rinsed and patted very dry

2 Tbsp (30 mL) coconut oil

1 cup (250 mL) dry white wine

1. MAKE THE RUB In a small bowl, stir together salt, coconut sugar, cumin, paprika, cayenne, allspice, and black pepper to taste.

2. PREPARE THE CHICKEN Scatter onion slices and herb sprigs in a roasting pan. Place chicken on top. Rub chicken all over with coconut oil. Sprinkle with rub and let sit at room temperature for about half an hour.

3. Meanwhile, preheat oven to 450°F (230°C).

4. Roast chicken, without basting, for 18 minutes per pound. When you have about 10 minutes of cooking time left, pour wine into the pan. Continue roasting until a meat thermometer reads 165°F (75°C) when inserted in the thickest part of the thigh.

5. Transfer chicken to a cutting board and let rest for at least 15 minutes before carving. Spoon off any excess fat from roasting pan and serve chicken with onion and juices from bottom of pan.

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