Roast Chicken

1. Preheat the oven to 375F.

2. Remove chicken from package, remove giblet bag from chickens cavity, rinse well, and pat dry. Save giblets in the fridge for making stock.

3. Peel and slice onion. Slice garlic in half to expose the center of the garlic cloves. Soften the coconut oil. Cut lemon into wedges.

4. Place onions in a baking dish and sit chicken atop with legs under the chicken.

5. Shove lemon and garlic into the chicken cavity.

6. Rub olive oil over chicken skin.

7. Sprinkle generously with sea salt and pepper.

8. Bake for 30 minutes, then using tongs and/or potholders, gently flip the chicken so that the legs are up.

9. Salt and pepper the flip side of the chicken and bake for a total time of 20 minutes per pound.

10. The chicken is done when a meat thermometer inserted into the leg or inner thigh (avoiding the bone) reads 165F and the skin is nicely browned and crisp.

11. Gently remove the chicken to a serving platter.