I’ve been busy cooking up new recipes for the last few months, but haven’t blogged that much. I have good reason, though! I was supposed to be in Berlin for June, and housesitting in July, but instead spent the better part of the last two months recuperating from an inner ear illness that I would never wish on anyone. BUT, one of good things to come out of getting sick was a visit to a nutritionist that led me to explore even more with food.
Tonight, I baked half a chicken. I’ve officially been dubbed “the half chicken lady” by a butcher at The Meat Hook, and have indeed been getting my fair share of half chickens. Once or twice a week, I stop in there to grab some poultry and either beef or sausage.
Follow these instructions and you’ll be glad you did:
- Cut and toss potatoes and onion in 1 generous TB of coconut oil
- Coat chicken in another TB of coconut oil
- Set chicken into pan or dish, and cover with lime juice, lime slices, and fresh basil leaves
- Add about 1/2″ of water to the pan or dish (I used to use chicken stock, but tried this once and it’s cheaper)
- Bake to desired tenderness, being careful to baste every 15 minutes or so, at 375 degrees. (Depending on the size of the chicken, I usually bake mine for 2 hours, give or take, till it’s golden brown and the meat falls off the bone.)
I usually mash the potatoes and onions afterward, or cook them further on the stove top to brown them up a bit.