Sometimes the most delicious dinners are the most simple. Start with the very best ingredients a small addition of some dried and fresh herbs and you have a winner. In this recipe I have used Tweed Real Food's Garlic and Rosemary rub combined with some fresh herbs from my garden. I usually roast chicken with lemon wedges, but have you seen the price! I did have some of my parents organic limes so substituted lime for the lemon.
I like to support Australian farmers so I subscribe to Piggy in the Middle and receive fresh chicken, pork and eggs direct from the farm each month.
The added benefit of this rub is that it has no added sugar so fits in with my kids eating Whole 30 and hubby's keto diet.
Ingredients
1 x Organic/Free Range Chicken
1 x sachet Tweed Real Food Garlic and Rosemary Rub (or substitute)
Extra Virgin Olive Oil
Dried Chilli Flakes
Lemon/lime
Fresh Rosemary, Bay Leaves
1 x head of good garlic
Method
Preheat oven to 180 degrees Celsius
Give the chicken a quick rinse under running water inside and out.
Pat dry with paper towel
Cut chicken into 2 with kitchen scissors (Can leave whole)
Pop fresh herbs and lime into a baking dish, place chicken halves on top.
Drizzle a little EVOO over the chicken then sprinkle on rub and dried chilli flakes.
I add a whole garlic because the family love the taste of squishy baked garlic cloves.
Pop the roasting dish into the oven and cook for 50- 60 minutes depending on the size of the chicken.
Mamma Marmalade
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