• 1 3lb organic whole chicken
  • 5 heads of garlic
  • 2 medium yellow onions
  • Coconut OIl
  • Paprika
  • Salt
  • Pepper
  • Homemade chicken broth (can use low-sodium organic if you need)


Preheat oven to 375.

take your 5 heads of garlic and chop the tops off, making sure to leave them whole. Arrange 4 in your baking dish.

Cut your onions into quarters and put all but 2 quarters in the pan with your garlic heads.

place your clean and dried chicken on top of the garlic and onions in the baking dish, rub down with the remaining head of garlic and the onion quarters then stuff these inside the chicken.

Sprinkle chicken with salt, pepper, paprika and then rub in with the coconut oil, making sure to get under the skin.

pour some of your chicken broth in the bottom of the pan (don’t pour over the chicken and wash off all the seasoning), cover tightly with aluminum foil and place in the oven. Bake 1 hour or until the internal temp of the chicken reaches about 140 degrees.

Take off the aluminum foil and put the chicken back in the oven, turning up the temperature to 450 degrees. Bake for another 30-40 min or until the temp reaches 165 degrees.

Let rest 10-15 minutes.

The pan juices into a sautee pan and reduce, adjust seasoning as needed.

Carve and drizzle with the reduced juices. Serve with the roasted garlic.