Today I thought I’d share my go-to, hardly ever fails Crispy Roast Chicken. It’s salty, crispy and easy. And we have it once a week – usually on a Tuesday, because that’s the day our Aussie Farmers vegetable delivery is made, so we have fresh potatoes and greens to have with it.
We also use the Bannockburn Free Range chicken from Aussie Farmers. It’s just the right size for our family of four, and will usually feed four adults easily.
During the week I generally serve this up with simple steamed broccoli and zucchini, maybe cauliflower if we have it. And some crunchy roasted potatoes. Yum.
This is seriously easy, and makes me feel I’ve won in the nutrition department because the kids will usually eat some of the veggies and all of the potatoes and chicken.
If I remember correctly, I adapted this from a Nigella Lawson recipe. I’m sure hers looked a lot more gourmet, but this is so tasty anyway. One thing – monitor how much salt you use! I have been a bit heavy handed on occasion and it can be a bit overpowering!
I would love to know what your easy go to recipe is, especially one that you know the kids will always eat. Please share the inspiration!
- Free Range Chicken
- Coconut Oil (you can use butter also)
- Half a lemon or half an onion
- Rosemary - optional
- Preheat the oven to 180 degrees Celsius
- Line baking tray with grease proof paper
- Place half a lemon (or onion) inside the cavity
- Now the fun part! Take a good handful of coconut butter and place some under the skin, along the breast. Smear the rest all over the chook. This can be tricky with coconut butter, as it will solidify if the chicken is cold.
- Now take about a dessertspoon of salt, and massage it well into the coconut butter - all over that chook.
- Whack it in the oven - Mine usually takes an hour and a half - depends on the size of the chicken and your oven. Keep a close eye on it, especially after an hour.
- Once cooked, take it out and let it rest well before carving.
- Serve with steamed greens and crunchy roast potatoes!
- If you like, place sprigs of rosemary in the pan, and on top - depends how much you like rosemary really.
- This should serve 4-6.