Coconut Curry Roast Chicken
1.Preheat oven to 350 degrees. Combine all marinade ingredients in a small bowl. Coat chicken in marinade and place on a foil-lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
2. Roast at 350 degrees for 45 minutes.
3. Meanwhile, prep all your veggies by tossing them with 2 tbsp coconut oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
Directions
1.Preheat oven to 350 degrees. Combine all marinade ingredients in a small bowl. Coat chicken in marinade and place on a foil-lined baking sheet. Add lemon halves and onion halves into the cavity of the chicken before tying legs together with twine. Tuck wing tips under the chicken to keep from scorching.
2. Roast at 350 degrees for 45 minutes.
3. Meanwhile, prep all your veggies by tossing them with 2 tbsp coconut oil. Once 45 minutes have passed, remove pan from oven, add vegetables to the bottom of the pan around the chicken, and return pan to oven. Increase heat to 425 and continue roasting until chicken is cooked through (internal temperature of leg should reach 165 degrees) and vegetables are roasted and tender, about another 15-20 minutes.
4. Let it rest for about 20 minutes before carving, then serve with vegetables and any additional sides!
