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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


  • whole chicken, washed and patted dry
  • salt
  • pepper
  • 1/4 c. light olive oil
  • 1/3 tsp. cinnamon
  • 1 handful fresh sage leaves
  • 2 lemons, zest only
  • 10 cloves of garlic, unpeeled
  • 2 cans coconut milk


  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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