Prep Time: 10 min.
Cook Time: 1.5 hr.


1 organic roasting chicken
2 tsp unrefined sea salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 organic lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons coconut oil
1 large yellow onion, thickly sliced
4 carrots and 4 thick celery sticks cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
2 tbsps olive oil



1.) Preheat the oven to 425 degrees F.
2.) Remove the chicken giblets.
3.) Rinse the chicken inside and out.
4.) Pat the outside dry. Salt and pepper inside of the chicken.
5.) Stuff the cavity with thyme, both halves of lemon, and all the garlic.
6.) Brush the outside of the chicken with the coconut oil and sprinkle again with salt and pepper.
7.) Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
8.) Place vegetables in roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
9.) Roast the chicken for 1 1/2 hours, or until juices run clear. Remove chicken and vegetables to a platter and cover with aluminium foil for about 20 minutes to rest.