Ingredients
4 tablespoons coconut oil, divided 2-1/2 teaspoons salt, divided 2 teaspoons Madras curry powder1/2 teaspoon granulated garlic1 roasting chicken (5 to 6 pounds) 1/4 teaspoon pepper1 cup chopped leeks (white parts only)1 celery rib, coarsely chopped3 green onions, chopped1 medium lemon, quartered1 cup reduced-sodium chicken brothGRAVY:1 tablespoon unsalted butter1 tablespoon all-purpose flour1 cup reduced-sodium chicken broth1/2 cup white wineOptional: Lemon slices, minced fresh parsley and minced chives
Preparation
Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil.
Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan.
Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.)
Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing.
For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.
