Organic Roast Spring ChickenSo always choose organic chicken that are free range which means they are happy healthy chickens! A happy healthy chicken leads to happy healthy humans. When cooking meat and chicken avoid high temperature frying, instead stick to slow roasting to retain nutrition and keep the protein intact. Serving a good source of protein with every meal lowers the overall glycemic index of that meal, which helps keep blood sugar down (good for preventing diabetes) and enhances overall health. The great thing about cooking a roast chicken is that you have plenty of leftovers that can be eaten with a salad for lunch the next day. You can also roast a few vegetables, at the same time, to eat with the chook straight away or to have for dinner the next night. A good idea is bake this on a Sunday night then you have lunch sorted out for the next day, so avoiding the Monday morning rush.
Healthy Organic Roast Spring Chicken
- 1 whole free-range Organic Chicken
- ½ lemon
- Fresh rosemary – or herbs and spices of your choice; fresh is best but you can used dried
- Himalayan salt
1. Preheat the oven to 160 degrees.
- Dress the chicken with herbs and spices; make sure you rub them well in to improve the flavour.
- Squeeze the lemon all over the chicken, and then stuff it inside the chook.
- In an ovenproof tray cook for 45 mins with chicken breast facing up.
- After 45 mins flip the chicken and cook on the other side for another 45 mins.
- Then again flip the chicken for another 20 mins to get a crispy skin.
- Serve with salad or roast vegetables.