Herby Roast Chicken
Kimberly
4-6
5 minutes
60 minutes
Meals
Who doesn't love a roast chook? Spice your usual roast up with the Herbalicious spice blend! (available as low FODMAP or Original blend)
Left over roast chicken can be made into rice paper rolls with Delhi Peanut sauce or make cheats pulled chicken for Taco Tuesday with Smokin' Salsa.
Ingredients
1 whole organic or free range chicken
- 1 tablespoon of ghee, coconut or olive oil
- 1 teaspoon of quality unrefined salt
1-2 tablespoon of Herbalicious or any other blend
Directions
Preheat the oven to 180˚C
Cut the chicken down the backbone to butterfly it open if you want it to cook quicker.
- Snip the wishbone to help it lay flat, skin side up
- In an ovenproof dish, place the chicken and rub the oil or ghee all over
Sprinkle the herbs and salt onto the skin and rub it in evenly into all the nooks and crannies
Add enough water to cover the base to help keep everything moist and the juices from burning
- Pop in the oven for 30 minutes
- While it's cooking, get your veggies ready.
Pull out and baste with the juices. If you're roasting your veggies, oil and spice them and pop them in now. If not, then add more water if it’s dried out
Back in the oven for another 30 minutes until cooked through. Test in the leg joint.
- Allow to rest in a warm spot for 15 minutes to complete the cooking and set the juices.
Use the pan juices to create a sensational gravy (like this)
- Serve with pumpkin mash and roasted vegetables or whatevs!
