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Roasted Savoury Spiced Chicken

Yields1 Serving

This roasted spiced chicken is so versatile and is always a hit with the family. Add your favourite spices and herbs and serve with a fresh salad, steamed or roasted vegetables for a heartier dish.

 2 Tbsp ghee or Changing Habits Coconut Oil
 1 organic free-range chicken
 1 large brown onion, roughly chopped
 3 cloves garlic, crushed
 handful of walnuts
 4 thyme sprigs
 5 large mushrooms roughly chopped
 2 tspn lemon juice
 1 Tbsp Changing Habits Rapadura Sugar
 ½ tspn cumin
 ½ tspn paprika
 ½ tspn Changing Habits cinnamon
 2 tspn apple cider vinegar
 1 tspn tamari
 1 tspn Changing Habits Seaweed Salt
 Freshly ground black pepper to taste

Preheat oven to 180C


Heat a large frying pan (one that fits the whole chicken) and brown the chicken all over until golden to help seal the chicken.


Once browned, add to a large baking tray. Fill the chicken cavity with the garlic, herbs, onion, thyme, walnuts and mushrooms, keep adding these ingredients until completely full.


Mix together spices, salt, sugar, lemon, apple cider vinegar, tamari and ghee or coconut oil. Baste the chicken with half of the mixture and place in an oven for 1- 1 1/2 hours or until chicken is tender (this will depend on the size of your chicken and your oven).


Check the chicken to see if it is nearly ready, baste the chicken with the rest of the paste and return to oven until the skin is golden and crispy (you may need to increase the heat to create the crispy skin).


Check if the chicken is cooked through fully, if so take out to rest for 10-15 minutes. If it needs longer, return to the oven until cooked through.


Serve with a fresh salad, roasted vegetable or steamed vegetables.