1. Preheat the oven to 450˚ F.

2. Combine the softened butter, maple syrup, garlic, and seasonings in a mixing bowl.

3. Remove the giblets from inside the cavity of the chicken. Thoroughly pat the chicken dry with paper towels and place breast-side up on a rack in a roasting pan.

4. Season the inside of the chicken cavity with salt and pepper. Using your fingers, carefully loosen the skin on the chicken breasts and thighs. Rub half of the butter mixture under the skin, thoroughly coating the breasts and thighs. Pat and rub the rest of the butter mixture on top of the skin.

5. Place in the oven and roast uncovered for 15 minutes.

6. Combine the vegetables in a mixing bowl, add the melted coconut oil and salt and pepper to taste. Toss to coat.

7. Remove chicken from the oven and place the vegetables around the chicken, return to the oven. Lower the temperature to 375˚ F and roast the chicken and vegetables for 45-55 minutes; stir and turn the vegetables halfway through and begin testing the chicken for doneness once it has been in the oven for a full hour or 45 minutes after adding the vegetables.

8. To test for doneness, use an instant read thermometer inserted into the thickest part of the thigh (avoid hitting the bone); when it reaches 175-180˚F the chicken is done. Additionally, visually check the skin, which should be golden brown, and check the legs, which should move around easily in their joints. When pricked in the thigh or breast, the juices should run clear, with no pinkish coloring. Tilting the whole bird up, so the juices from the cavity run out, should also produce clear juices.

9. Transfer vegetables to a serving dish, cover until ready to serve, and let the chicken rest 10 minutes before carving.

10. Carve and serve alongside the vegetables.

*Empty a can of coconut milk into a jar, with its fat, close the lid and shake to distribute the coconut fat. Leftover coconut milk may be added to smoothies, coffee, etc.

1. Place the egg yolks into a medium saucepan and whisk in the arrowroot powder and combine until smooth.

2. Add the coconut milk, cooled espresso, and maple syrup. Place the saucepan over medium heat and bring to a simmer, stirring constantly, until the mixture thickens, 5-7 minutes. Remove from heat and stir in the chocolate chips, stir until fully melted. Add the vanilla extract and salt.

3. In a large mixing bowl, whip the egg whites to stiff peaks, 3-5 minutes, then gently fold the chocolate mixture into the egg whites to combine.

4. Divide the mousse into six small serving ramekins, bowls, or cups and place in the refrigerator until set, about 2 hours. Serve with optional toppings.