A good roast chicken with a rich gravy made from its juices really seals the deal for me on a Sunday or for a weekend feast with mates, to be honest I could have it any night of the week. I have made a few roast chicken’s over my time this is a tasty one and so is this one.
I wanted to try out a few different flavours for the old bird and the results were wonderfully delicious, succulent and more-ish, it was sidelined with my infamous roast potatoes (recipe here) you couldn’t have a better dish, which is a classic and guaranteed to make the best leftovers in town ( I am looking forward to what I conjure up).
The chicken was stuffed with lots of garlic, red onion and thyme, sea salt and pepper. When doing a roast I have one rule and that is the chicken must be free range organic, in the words of food author Michael Pollan ” Eat animals that have eaten well themselves“.
Why is it good for you:
Free range organic Chicken is so great for you as a full protein with all of the essential amino acids which will help support a healthy metabolism, help sustain lean muscle and also keep you energised. Garlic is a great anti bacterial, anti fungal and is perfect to help boost your immunity. Onion is a great antioxidant and anti-inflammatory, it will help support your optimum health.
Enjoy this number it is a gooden.