1 whole organic chicken, small to medium (2 1/2 to 3 pounds)
3 tablespoons unrefined, organic coconut oil
3 cloves garlic, finely chopped
1 teaspoon sea salt
1 teaspoon black pepper
1 small sweet onion, peeled and quartered
3 tablespoons dried coconut flakes (unsweetened)
Preheat oven to 475′ F. Set oven rack on the lowest or middle level.
Remove organ meats and neck from cavity space of chicken (use in another recipe or discard). Rinse chicken well and pat dry with paper towel.
Remove zest from the lime peel and chop the remaining lime into four pieces and set aside.
In a small bowl, combine zest with coconut oil, garlic, salt and pepper. Carefully spread this mixture underneath the skin of the chicken, over the breasts and thighs. You can separate the skin from the body by starting at the cavity end of the bird and slowly working your fingers towards the neck of the bird. Avoid tearing.
Place any remaining oil into the cavity of the bird, along with the quartered lime and onion.
Place bird breast-up in a small roasting pan or cast iron frying pan. Sprinkle with shredded coconut.
Bake at 475′ F for 15-20 minutes until skin is golden brown. Reduce heat to 400′ F and cook for another 45 minutes to 1 hour. Allow chicken to cool for 5 minutes before carving.
This roasted chicken is delicious with roasted vegetables or a side salad.