Make a batch of French Roast Vegetables with Hot Balsamic & extra virgin coconut oil dressing, up beforehand – OR use your own roasted vegetable if you wish.
Preheat oven to 180C or 360°F.
Grease a sturdy roasting tin or tray with a little of the extra virgin coconut oil.
Brush the rest of the extra virgin coconut oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependent on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
