- 1 whole pastured chicken, neck and innards removed
- 1/3 cup coconut oil, softened, but not melted
- 1 lemon, juiced
- 3-4 cloves garlic
- 1 Tablespoon herbes de Provence, plus extra for sprinkling on carrots
- 1-2 teaspoons sea salt, to taste, plus extra for sprinkling on carrots
- 1/2 teaspoon black pepper, plus extra for sprinkling on carrots
- 2 pounds carrots, roughly chopped
Here’s how to do it:
preheat your oven to 375 degrees Fahrenheit.
- Make sure the chicken is completely thawed. Place it in a 5-qt. cast iron Dutch oven and pat it dry. In a food processor, combine the coconut oil, lemon juice, garlic, herbes de Provence, salt, and pepper.
- Pulse until a smooth paste is formed.
- Using your hands, slather the entire chicken with the paste. Make sure to get it in all the nooks and crannies of that chicken. Use all of the paste. You can even scoop some into the cavity of the chicken. Also, place the juiced lemon into the cavity.
- Lay the chicken, backside down breasts up, in the Dutch oven. Surround the chicken with chopped carrots.
Sprinkle a bit of salt, pepper, and herbes de Provence over the carrots. Cover.
- Place the chicken and carrots into the oven and bake 1 hour. Uncover and continue baking until the skin on the breast is nice and crispy, 20-30 minutes. Depending on the size of your chicken, you may need more or less baking time.