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 like my Satay 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.
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- 1 whole organic or free range chicken
- 1 tablespoon of ghee, coconut or olive oil
- 2 -3 tablespoons of mixed herbs like rosemary, oregano, thyme, sage, chilli
- 1 teaspoon of quality unrefined salt
- 2 cloves of garlic, crushed
- Preheat the oven to 180˚C
- Cut the chicken down the backbone to butterfly it open.
- 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, garlic and salt onto the skin and rub it in evenly
- 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, pop them in now.
- Back in the oven for 15 -30 minutes until cooked through.
- Allow to rest in a warm spot for 15 minutes to complete the cooking and set the juices.
- Serve with pumpkin mash and roasted vegetables
- 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.