1 (5lb) Whole Chicken
1 - 2tsp of coconut oil
1 tbp of dried oregano
1 lemon (optional)
A good roasting pan with a rack.
Water (enough to cover the chicken)
Fresh Garlic (minced)
Fill a deep bowl half way with water. Add 2 tbp of sea salt and garlic. Let the water mixture sit until the salt dissolves. Place in whole chicken and fill the bowl with water till it the whole chicken is submerged. Place in the fridge and forget from 2 hours uptill overnight. Ignore how gross it looks.
Pre-heat the oven to 400 degrees F.
Draining the water and rinse the chicken very well. Dry the bird.
Rub the enough chicken with coconut oil. Melting the oil is optional. Usually the warmth of your hands will do the trick.
Sprinkle salt, pepper, and oregano over the entire bird. Make sure you massage it in. Chickens love massages.
Zest a lemon over the entire chicken. Poke the lemon with a fork a few times and stuff the whole lemon in the cavity of the bird.
Lay the chicken breast side down in the roasting pan and cover lightly with foil.
Place in the oven for 1 hour.
Take the bird out of the oven. Take the foil off. Flip the chicken onto it's back. Continue cooking the chicken for another 30-40 minutes. The skin will start to crisp up.
Do not over cook the chicken.
Take the chicken out of the oven and let it rest for about 15-20 minutes before cutting. It's ready when the juices run clear if you pierce the leg with a fork.