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THE PERFECT CHICKEN ROAST

THE PERFECT CHICKEN ROAST
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Have I mentioned that I have an live in meat-loving chef? Yep, my husband. He hails from the South American clan of Chile and then let me tell you something, they all love meat (mostly all). No really, they have a serious love affair with meat (and a good bottle of red).

When I first started dating Christopher he definitely ate alot more meat than he does today. My influence? Maaaaybe! But, I’ve also met him halfway, too. Middle Eastern cuisine definitely includes meat, but as I’ve said before there is strong vegetarian influence as well. Us folk from the Middle East tend to eat smaller portions in a heavily vegetarian meal. The South American peeps love a bigger portion.

In our household we play to our strengths. Christopher is the meat-man. He is the master of slow cooked lamb roasts, the juiciest barbequed steak and of course the perfect chicken roast. I am the ‘everything-else’ woman.

So. That being said, let me introduce you to Chris’ perfect chicken roast. Let’s be real here though the inclusion of lemon and garlic is definitely my influence. (Territorial much?) Seriously, a Lebanese girl without lemons is like the sky without the sun. Lemons and I we are tight!

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Here’s his recipe. I hope you love it as much as I do. It’s perfect for a Sunday night in. (Aren’t all Sunday’s spent ‘in’? Or am I just old now?)

What you’ll need:

  • 1 Organic and pastured chicken – 1kg minimum is usually a good size.
  • 2 lemons
  • 5 garlic cloves
  • Bunch of rosemary and thyme
  • Veggies of choice – sweet potato, carrots, zucchini, silverbeet salad.

What to do:

Clean and dry the chicken.

Rub it down with himalayan/pink salt.

Chop up garlic cloves and slice the lemons in quarters. Stuff the inside of the chicken with garlic, lemon and a good handful of rosemary and thyme.

Place in a tray and pop in a pre-heated oven at 180 degrees. Leave for a a good 1hr and 20 minutes.

For the last 40 minutes chuck any veggies you like, tossed in coconut oil, into another roasting tray. We love purple carrots + fennel, sweet potato + zucchini or sometimes we just have a fresh silverbeet + tomato salad.

Serve. Eat. Enjoy!

SAHA to you.

Claire x



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