Sunday Roast Chicken

Post by Julia Watsford

Paleo – serves 4

I bought a beautiful roast free range chicken yesterday at the Prahran market, and will be buying one every week from now on – a whole chicken just has soo much more flavour than chicken breasts/thighs alone – and there is so much left over – my chicken salads just stepped up a notch.

Ingredients

  • 16 ounce free range chicken
  • 3 cloves garlic
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp celtic sea salt
  • 1 tbsp black pepper corns
  • 1 tbsp air dried parsley
  • 1 tbsp olive oil
  • 1 brown onion,  sliced
  • 2 tbsp butter, room temperature
  • 1/2 sweet potato
  • 1 tsp shelled pistachio nuts
  • 1 tsp macademia nuts

Method

  • Preheat the oven to 200 degrees
  • Add coriander seeds and cumin seeds to a small saucepan and heat over medium heat for a minute or two. Pour into a mortar and pestle and grind together with garlic, olive oil, salt and pepper. Mix together, and then stir through the butter.
  • Gently lift the skin from the chicken and rub the butter mix onto the chicken breasts. Flip the chicky and gently lift the skin again, rubbing the butter mix on the underside of the chicken and down onto the thighs and legs. Give the chicken a good rub all over and massage the skin
  • Place onion on the bottom of a large baking dish, place chicken on top, sprinkle with parsley and cook for 1 hour, basting juices from the chicken after half an hour. When basting, wrap the chicken legs in a little alfoil to prevent them from burning
  • Steam sweet potato for 10 minutes
  • Remove and rest chicken for 10 minutes
  • Spoon sweet potato into a small container, sprinkle with pistachio and macadamia nuts. Add to oven for 5 – 10 minutes
  • Slice chicky into quarters and serve with sweet potato

roast chicken

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