Herby Roast Chicken

My motto is “Cook Once, Eat Twice.”

This recipe is the perfect example of why that theory works. Why cook one chook, when you can cook two? Pop one in the freezer or have it ready for a gorgeous salad for lunches or the next nights meal.

Add different herbs to each or make a scrummy sauce to go with it.

Keep the bones in a freezer bag for cooking chicken broth when you need it. You can get so much out of such a simple, and cheap, dish and make it to your liking.

Check out my Youtube Vid below!!

Herby Roast Chicken

Herby Roast Chicken

Why cook one chook, when you can cook two? Pop one in the freezer or have it ready for a gorgeous salad for lunches or the next nights meal. You can get so much out of such a simple, and cheap, dish and spice it up to your liking.

Ingredients

  • 1 whole organic or free range chicken
  • 1 tablespoon of ghee, coconut or olive oil
  • 1 teaspoon of quality unrefined salt
  • 2 -3 tablespoons of Herbalicious
  • OR
  • mixed herbs like rosemary, oregano, thyme, sage, chilli
  • 2 cloves of garlic, crushed

Instructions

  1. Preheat the oven to 180˚C
  2. Cut the chicken down the backbone to butterfly it open. 
  3. Check my easy "how to" video below
  4. Snip the wishbone to help it lay flat, skin side up
  5. In an ovenproof dish, place the chicken and rub the oil or ghee all over
  6. Sprinkle the herbs, garlic and salt onto the skin and rub it in evenly into all the nooks and crannies 
  7. Pop in the oven for 30 minutes
  8. While it's cooking, get your veggies ready.
  9. Pull out and baste with the juices. If you're roasting your veggies, pop them in now.
  10. Back in the oven for 15 -30 minutes until cooked through.
  11. Allow to rest in a warm spot for 15 minutes to complete the cooking and set the juices.
  12. Serve with pumpkin mash and roasted vegetables or whatevs!

Options:

  • Cook two chickens at once to have leftovers for lunch or freeze for another meal.
  • Roast the chicken on a bed of vegetables like carrot, onion and celery
  • Pour off the pan juices and gooey bits, add some broth and extra seasoning to taste. Thicken with a little tapioca flour for gravy just before serving.



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