Recipe: Roast Chicken Coconut Oil-basted with Lemon & Thyme

If you are cooking a roast dinner, baste your chicken with coconut oil instead of butter for a healthier alternative.

The combination of lemon, thyme and coconut oil gives roast chicken a zesty and fresh flavour.

When using coconut oil for cooking and basting, be sure to invest in a good quality extra virgin coconut oil.


  • 1.6kg whole chicken
  • 2 tablespoons of extra virgin coconut oil
  • a small bunch of fresh thyme
  • 1 lemon
  • Salt and pepper, to taste


  1. Preheat oven to 190C/375F
  2. Cut a lemon in half
  3. With one half of the lemon squeeze a little juice into a small glass bowl. Add 2 tablespoons of coconut oil and 2 teaspoons of fresh thyme leaves. Mix together.
  4. Place the two lemon halves inside the cavity of the chicken, as well as a small bunch of thyme.
  5. Gently lift the skin away from the breast of the chicken and press half of the coconut oil mixture underneath on both sides.
  6. Rub the remaining coconut oil mixture on the outside of the chicken. Stuff the lemon inside the cavity.
  7. Place the chicken in a baking tin.
  8. Roast the chicken for 1hr 30mins.
  9. Let the chicken sit for 10 minutes before carving. Sprinkle with salt and pepper. Serve with the roasting juices and green leafy vegetables.

Rosa Medea is Life & Soul Magazine’s Chief @rosamedea

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