Crispy Whole Chicken in the Oven

Want a perfectly crispy whole chicken that isn’t totally bone dry in the middle? Then I have the recipe for you! You can add any seasoning you like but I usually just make this with salt and pepper (since some spices upset my daughters stomach) and it gets rave reviews from my entire family.

Ingredients:

• Whole chicken (preferably range free)
• 2-5 TBS avocado oil. I used to use coconut oil but avocado oil has a higher smoke point so if I used any oil at all it’s avocado. Sometimes I omit the oil for the chicken and it still turns out great! You will need about 2 TBS of oil for the chicken and 2-3 for the veggies depending on how many veggies you are using. The veggies will burn if you don’t coat in oil.
• sea salt and pepper plus any other seasonings you would like (we really like garlic and smoked paprika)
• Veggies of choice (We usually use frozen broccoli and frozen cauliflower with my chicken, fresh chopped carrots are great too!)

Directions:

1. Preheat the oven to 475 degrees.

2. Put your whole chicken in a roasting pan or  large glass Pyrex dish.

3. Pat the chicken dry with a towl (make sure to wash before using for anthing else) or paper towl.

4. If using, oil, take 2 TBS of oil and use your hands to coat the chicken with it. Try your best to coat every part of the bird’s skin that is facing upwards

5.Sprinkle the coated bird with salt and pepper and any other seasonings you may want to use.

I used all my favorite seasonings from my crock pot chicken this time.

6. Place the chicken into the oven and cook for 20 minutes.

7. While your chicken is cooking prepare your veggies.  (I prefer fresh broccoli and cauliflower but I often have to buy frozen broccoli and cauliflower due to the price or season.) Chop the veggies or take them out of the freezer and place into a large bowl.

8. Pour 2-3 TBS coconut over the veggies and use your hands to coat the veggies with oil.

9. Once your chicken has cooked for 20 minutes take it out of the oven and set the oven to 400 degrees.

10. Place your prepared veggies all around the chicken (after the chicken has cooked for 20 minutes) in the Pyrex pan then sprinkle with sea salt and pepper then place the Pyrex pan back in the oven. Or, if using a seperat cooking sheet, place the veggies on the sheet and add them to your oven after reducing the temperature.

Caution: your oven will be full of smoke (if it’s anything like mine). So have your fan on and be prepared to wave away smoke and turn off fire alarms. I think the best chicken always sets off a fire alarm or two.

11. Bake all the veggies and chicken at 400 degrees for about an hour more. Check your chicken at the thigh to see if it is done. It should be 165 degrees.

12. Once your chicken is thoroughly cooked take it out and cover it with foil. Allow it to sit 10-15 minutes.

13. Then enjoy your perfectly cooked crispy whole chicken and veggies! It should be nice and juicy on the inside with a crispy skin outside.

Here is another one I made without all the spices (just salt and pepper). It turns out a lot less dark because of the lack of spices. But it’s super crispy.

Don’t forget to save those bones for amazingly delicious and healthy bone broth.

I also like to cook a side of roasted potatoes or sweet potatoes with this meal to fill up my husband and my growing kiddos. 

To make the potatoes I cut them up and coat with avocado or coconut oil, sprinkle them with sea salt and pepper. I throw them in another pyrex dish lined with parchment paper and place in the oven when I add the veggies for the last hour of cooking.

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