{ coconut curry spiced--baked chicken }

Oh my! Easy, and scrumptious. Enough said.

You do need to plan ahead a little, the chicken should marinate for at least 3-4 hours. The hands-on time is pretty minimal though. This can be thrown together in about 10 minutes before you head out for the day, or even the night before for longer marinating time. Then all you would need to do is throw it in the oven and bake. Enjoy!

• 6-8 free-range/organic chicken drumsticks {can use breast as well}
• 1 cup organic canned coconut milk
• 2 teaspoons curry powder
• 1 teaspoon pepper
• 1-2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• dash of cayenne pepper {optional}
• juice from 1/2 a lemon 

1. Remove the skin from chicken. {can leave on if desired} Season the chicken with a little sea salt. Set aside.

2. Mix the coconut milk, lemon juice, and seasonings in a bowl. Taste to see if you would like to add more seasonings. If taste is how strong/light as you like, reserve a little for basting the chicken through cooking process and then add the chicken and coconut milk marinade into two gallon-sized Ziploc bags. Squish the sealed bags around to make sure the chicken is well coated. Store the bags in the fridge for at least 3-4 hours...or longer if you can. The longer it marinated, the better it is.

3. When you are ready to bake the chicken, preheated the oven to 400. Arrange chicken drumsticks on a wire rack greased with coconut oil over a foil-lined baking sheet. Sprinkle some black pepper over the chicken and throw the tray in the oven.

4. Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. And basting one more time. The chicken is done when the juices run clear; when stabbed. Serve with your favorite side. {we served ours with cauliflower mash}