Paleo & Whole30 Roasted Chicken in Coconut Milk

• Gluten free
• Paleo

• Meat

  • 1 Chicken, whole

• Produce

  • 10 cloves Garlic
  • 2 Lemons
  • 1 handful Sage, fresh leaves

• Canned Goods

  • 2 cans Coconut milk

• Baking & Spices

  • 1/3 tsp Cinnamon
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, light

Found on farmsteadchic.com

Description

Ingredients

• whole chicken, washed and patted dry
• salt
• pepper
• ¼ c. light olive oil
• ⅓ tsp. cinnamon
• 1 handful fresh sage leaves
• 2 lemons, zest only
• 10 cloves of garlic, unpeeled
• 2 cans coconut milk

Directions

• Preheat the oven to 375 degrees Fahrenheit.
• Heat the light olive oil over medium heat in a Dutch Oven.
• Season the chicken with salt and pepper.
• Brown the chicken in the olive oil, using large tongs to turn it.
• Once the chicken is evenly browned, remove it and discard the olive oil.
• Place the chicken back in the Dutch Oven along with the rest of the ingredients.
• Place the Dutch Oven, lid on, into the preheated oven and cook for 1.5 hours. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Baste the chicken with the juices throughout the cooking process.
• Remove the lid after an hour to allow the chicken to become beautifully browned.