I love a roast chicken, don’t you? I have cooked ALL weekend which means the ONLY thing I could possibly throw together for Sunday dinner was a quick roast chicken. This couldn’t be much simpler, bang it in the oven and relax for an hour. Then all you need to do is a few veggies and maybe some sweet potato mash – voila!! Oh and don’t forget to boil up your bones for a delicious stock.
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| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
-6
|
Ingredients
- 1 whole chicken
- 1/4 cup chopped fresh mint
- 1/3 cup coconut oil
- 1 unwaxed lemon and zest
- pinch sea salt
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to about 180oC
- Mix the mint, oil, salt and lemon zest to a paste
- Place the chicken into a roasting dish and rub all but 1 tbsp of this under the skin of the chicken being careful not to break the skin
- Rub the remaining tbsp over the top of the chicken and pop the lemon (halved) into the cavity
- Roast for as long as is appropriate for the size of the chicken (usually around 1.5 hours)
- Allow to rest for about 15 mins under some foil for extra juiciness
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