Oven Roasted Chicken: Anti-Inflammatory Spice Rub + Apple Juice
This oven roasted chicken is coated in an anti-inflammatory spice rub and roasted in an apple juice bath for incredibly juicy, flavorful meat. Made with simple, real-food ingredients, this nourishing recipe is gluten-free, dairy-free, and perfect for a comforting, gut-healing family dinner.
Ingredients
- Organic Whole Chicken: Giblets and neck removed- Save these for bone broth!
- 1 tbsp Coconut Flour helps the skin crisp beautifully
- 1 tbsp Coconut Sugar
- 2 tsp Himalayan Pink Salt
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Garlic
- 1/2 tsp White Pepper
- 1-2 cups Apple Juice: no added sugars or unnecessary ingredients
Instructions
- Preheat your oven to 375℉.
- Place the chicken in your baking dish. Rub the spice mixture all over the chicken, coating it thoroughly. Don’t forget to rub a little inside the cavity as well.
- Carefully pour the apple juice into the baking dish, being mindful not to wash the spice rub off the chicken. You want just enough juice so the bottom portion of the chicken is sitting in it.
- Cover the baking dish and place it in the oven. Use the roasting time guide below based on the weight of your chicken.
- About halfway through the cooking time, remove the lid and continue roasting uncovered until the chicken reaches an internal temperature of 165℉.
- If you prefer extra crispy skin, switch the oven to broil for the final few minutes of cooking.
- Remove the chicken from the oven, let it rest briefly, then serve warm and enjoy.
Notes
Roasting times for whole chicken based on weight:
- 2½–3 lbs at 375℉ for 1–1¼ hours
- 3½–4 lbs at 375℉ for 1¼–1¾ hours
- 4½–5 lbs at 375℉ for 1½–2 hours
