Crispy Chicken

I think I have been living under a rock!  I was just introduced to the wonderful world of the convection setting on my oven.  I have been avoiding it like the plague, because for some unknown reason I was just scared of it.  A friend of mine assured me that it was nothing to fear.  I decided to get out of my own way and try this thing once and for all.  HOLY MOLY !!!!  I don’t think I could ever make a chicken using any other setting.

Happy Eating!



  • 1 whole organic chicken
  • 3-4 cloves of garlic cut in big chunks
  • 2 meyer lemons
  • 2-3 tbsp of balsamic vinegar or pomegranate vinegar
  • 2-3 tbsp of coconut aminos
  • 1/2 cup of organic chicken bone broth
  • 1-2 tbsp of coconut oil
  • tandoori masala spice to taste
  • 3 tbsp of unsweetened shredded coconut
  • Trader Joe’s chicken Grilling seasoning to taste (I was a little heavy handed with this)
  • olive oil



  • Put some olive oil on the bottom of a baking dish.
  • Cut up one meyer lemon and put it up the tushy of the chicken.
  • In a small bowl, squeeze the other lemon and add the vinegar and the coconut aminos and the bone broth.
  • Pour this over the chicken.
  • Cut up the garlic and put it under the skin of the chicken.
  • Put the tandoori seasoning and chicken grilling seasoning over the chicken.
  • Pat the shredded coconut over the chicken.
  • Add some coconut oil on top of the chicken.
  • Bake on the convection setting for 2 hours at 325.
  • About halfway through spoon some of the drippings over the chicken.




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