This is a super easy recipe, I like to add spices but you can easily strip this recipe back to basics and omit the spices. I buy a large Organic chicken to ensure the best quality as it’s important to know and remember whatever the animal eats you also are eating. I would suggest finding a local organic butcher and looking out for specials. I also use the carcass to make bone broth to gain value for money and help justify the extra expense.
Serves 4 to 6
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
- 1 Whole Organic Chicken 1.5-2kg
- 1 Organic large orange
- Extra Virgin Olive Oil
- 3 Large Sweet Potatoes
- 3 whole Beetroots
- 4-6 whole carrots
- 1 head of broccoli
- 3-4 sprigs of fresh rosemary
- 1tsp of coriander seeds
- 1 tsp of fennel seeds
- ½ tsp ground cumin seeds
- ½ tsp of ground cinnamon
- 2 Cardamom seeds
- Salt and Pepper to taste
DIRECTIONS
- Preheat the oven to 220c
- Prick your orange numerous times and stuff it into the cavity of the chicken.
- Using a pestle and mortar, bash up all the spices and salt until it’s a fine powder.
- Rub/massage the chicken with olive oil and the spice mixture, ideally rub under the skin and all over the chicken.
- Peel the beetroot and then chop into wedges along with the sweet potato (no need to peel).
- Place all vegetables accept broccoli into a large roasting tray.
- Coat Vegetables with olive oil
- Add rosemary to both the chicken and vegetables.
- Put the chicken on top of the Vegetables or on top of wire rack allowing the juices to drip down into the vegetables and place in a pre-heated oven for 1 hour, start pasting the chicken with the juices after half an hour and reduce the oven temperature to 180c.
- When the chicken is cooked, carefully remove the Orange, slice in half and juice.
- Add the juice to the chicken and Vegetables.
- Add the broccoli and cook for a further 15 minutes
- Leave the chicken to rest for at least 5 minutes before carving.
- Serve and Enjoy…
- Tip- if your just cooking the chicken without the vegetables, add a little water to the roasting tray to help the chicken stay moist. Remember to paste the chicken in its juices at the half an hour mark.
