Recipe: Baked Whole Chicken/Chicken Pieces

Since I’m sponsoring a coconut oil giveaway I figured now it would be a good opportunity to post one of my favorite go-to recipes for baking chicken. My friend Jessica forwarded it to me, but it’s actually from Tropical Traditions free coconut oil recipes! If you go to their website they have TONS of coconut oil recipes.

Any way, when you cook the chicken this way it turns out perfect. The chicken is moist and tender, skin is crispy on top (don’t forget, if it’s a pastured chicken you can eat the fat.. it’s good for you AND it’s delicious!), and the taste is out-of-this-world.

This recipe was originally intended for a whole chicken but I’ve used it for chicken pieces like thighs, drumsticks etc. You just have to omit a few steps- I’ll make note of what you could leave out in case you aren’t cooking a whole chicken.

Oh, one more thing I’d like to mention before the recipe. It calls for virgin coconut oil but you can use refined expeller pressed coconut oil if you don’t have any virgin on hand. I’ve used it with both types and a combination of both. I usually use the virgin coconut oil and you can barely taste the coconut. I think the butter drowns out the flavor of coconut. For a more nutrient punch I suggest the virgin though because it has not been refined at all.

That being said, here is the recipe!

Delicious Baked Whole Chicken/Chicken Pieces
 **Remember, to maximize the nutrient level of this dish use pastured chicken, organic (local if possible) vegetables, unrefined sea salt and an organic butter (no antibiotics or hormones)


  • 1 whole chicken 
  • salt and pepper to taste
  • 1 small yellow onion
  • 1 stalk celery
  • 4 garlic cloves, cut in half
  • 1/4 cup butter, melted
  • 1/4 cup virgin coconut oil, melted
  • 1/2 tsp garlic powder

 Directions for whole chicken:

    Head over to the Tropical Traditions link for the directions to this recipe if you are using a whole chicken.

If you want to ensure your chicken is extra moist and tender you can brine it before hand. To brine the chicken, grab a gallon zip lock bag and set chicken in. Put 1/4 cup unrefined sea salt in warm water, dissolve. Pour salt water in chicken and add more water to cover chicken completely. Let sit anywhere from 3-6 hours. Rinse and cook as you normally would.

Directions for chicken pieces (usually 2 pieces of meat):

  1. Preheat oven to 375 degrees
  2. Melt butter and coconut oil (if you can melt the butter & coconut oil without the microwave that would be best. I stick my coconut oil in a bowl of warm water and stick my butter in an oven safe glass dish, in the oven to melt) I use the same amount of butter & coconut oil as I do with the whole chicken and just baste very generously every 15 minutes
  3. Wash the chicken in warm water and dry completely (drying is very important so the skin can get crispy!)
  4. Place chicken in a glass baking dish
  5. Season the chicken very generously with salt and pepper
  6. Mix melted butter, coconut oil, garlic powder (shake or two), salt and pepper (I do a shake of salt and pepper) in a bowl
  7. Brush mixture onto chicken, generously
  8. Put chicken in the oven and roast for 35-45 minutes or until juices run clear
  9. Baste every 15 minutes with mixture but stop basting the last 10-15 minutes so the chicken skin can get crispy (that’s the best part!!!)

I hope you enjoy this recipe. It seriously is one of my families favorite chicken recipes. It’s so good, so easy and so healthy.

Until next time,
Loriel – Healthy Roots, Happy Soul

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