Stephen Duncan

by

Roast chicken is a favourite for all the family. This hearty herb & garlic chicken can be served as a classic Sunday dinner with roast potatoes, and all the (healthy!) trimmings.

SERVES: 6      READY IN: 2 HOURS

Ingredients
  • 6 cups Broccoli (chopped)
  • 2 cups Brussels Sprouts (trimmed)
  • 8 Garlic Cloves
  • 3 tbsps Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1.8 kilograms Whole Roasting Chicken
  • 1 tbsp Rosemary (chopped)
  • 1 tbsp Thyme (chopped)
Method
  1. Preheat the oven to 425°F (218°C).
  2. Chop the Rosemary and Thyme
  3. Add the broccoli, brussels sprouts and garlic to a roasting pan. Toss in half the oil and half the sea salt.
  4. Place the chicken on top of the veggies and coat in the remaining oil. Rub the sea salt, rosemary and thyme on all sides. Roast for 15 minutes.
  5. Lower the heat to 350°F (177°C), rotate the pan and continue roasting until the internal temperature of the chicken reaches 165°F (74°C). This will take about 15 to 17 minutes per pound.
  6. Remove from the oven and create a tent with foil over the chicken. Let it rest for 15 minutes before serving.
  7. Serve and enjoy!
Recipe Tips

Leftovers: Refrigerate in an airtight container for up to three days. Repurpose the leftovers in a salad, soup, wrap, stir-fry or fried rice.

Serving Size: One serving equals approximately 2/3 cup of cooked chicken and 2/3 cup of roasted veggies.

More Flavour: Add cumin, paprika and black pepper. Stuff the cavity of the chicken with more herbs, lemon wedges, onion and/or garlic. Slide butter under the skin or inside the cavity.

Zero Waste: Save the chicken carcass to make bone broth.