This Paleo & Whole30 Roasted Chicken in Coconut Milk is so delicious and super easy to make, requiring only six ingredients: olive oil, coconut milk, garlic, lemons, sage, and cinnamon (+S&P)!

Paleo & Whole30 Roasted Chicken in Coconut Milk

Last Updated on August 26, 2022

So I bought this whole chicken because it was on sale and I felt obligated to take it home and make it into something tasty. I must confess,  I hate dealing with meat on bones, especially chicken. Has anyone else ever shed a tear when cooking a whole chicken? Maybe it’s me. I’m a crier, apparently. I never would have labeled myself as such, but I think it might be true. Reservations aside, I made this Whole30 Roasted Chicken in Coconut Milk in my new Caribbean Blue Lodge Dutch Oven, and it was delicious! Because it’s cooked in a delicious vat of coconut milk, it came out super juicy and tender, unlike my past roasted chicken endeavors.

I found this recipe, originally titled Chicken in Milk, on Jaime Oliver’s food blog. It didn’t take much tweaking to make it Paleo- and Whole30-compliant, and it was so easy to make! The combination of coconut milk, lemon zest, cinnamon and sage was unbelievably delicious. We were working outside today, so I just popped everything in the Dutch Oven and let it go, basting it with the juices whenever I passed through the kitchen.

Here’s the Whole30 Roasted Chicken in Coconut Milk recipe.

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This Paleo & Whole30 Roasted Chicken in Coconut Milk is so delicious and super easy to make, requiring only six ingredients: olive oil, coconut milk, garlic, lemons, sage, and cinnamon (+S&P)!

Paleo & Whole30 Roasted Chicken in Coconut Milk


Ingredients

Scale

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat the light olive oil over medium heat in a Dutch Oven.
  3. Season the chicken with salt and pepper.
  4. Brown the chicken in the olive oil, using large tongs to turn it.
  5. Once the chicken is evenly browned, remove it and discard the olive oil.
  6. Place the chicken back in the Dutch Oven along with the rest of the ingredients.
  7. Place the Dutch Oven, lid on, into the preheated oven and cook for 1.5 hours. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  8. Baste the chicken with the juices throughout the cooking process.
  9. Remove the lid after an hour to allow the chicken to become beautifully browned.

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Did I mention how tender and juicy this chicken is? I served it over some Paleo & Whole30 Plantain Rice (recipe coming soon!), and the entire dish was pure perfection!

This Paleo & Whole30 Roasted Chicken in Coconut Milk is so delicious and super easy to make, requiring only six ingredients: olive oil, coconut milk, garlic, lemons, sage, and cinnamon (+S&P)!

I was so excited when I got my Dutch Oven that I made two meals in it the very first day! A couple more easy and delicious recipes to try in it are my Paleo & Whole30 Chicken Cacciatore and Paleo & Whole30 Habanero Salsa Chicken.

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3 Comments
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    Thad Horita
    Posted at 17:06h, 30 December Reply

    Love your blog!

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    Chef biraj
    Posted at 14:04h, 12 August Reply

    thanks for the great recipe, I will try in my kitchen…

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