Oven Roasted Whole Chicken
Updated: Jun 23, 2020
Gone are they days when boneless, skinless, tasteless chicken breast is what we are supposed to be eating 24/7.
THANK GOODNESS!!!!
Nothing tastes better than a roasted chicken ESPECIALLY when you make it yourself and you know ALL the ingredients that go into it.
Cooking meat with it's bones and skin increases the nutrients of the dish by adding collagen and natural BCAA's (branch chain amino acids) which is great for muscle repair, cellulite reduction and skin.
I also added some spices like cumin and turmeric which are great for gut health and reducing inflammation.
Cook it, love it, enjoy it!!!
Ingredients:
1 whole chicken (organic if possible)
1 tsp black cumin
1 tsp turmeric
2 tbsp dried thyme
1 tsp sea salt or himalayan salt
1 tsp ground pepper
Optional: 1 bag baby carrots, or 3-4 lbs large carrots chopped
OVEN VERSION
Preparation:
If you do not have a slow cooker,
you may also use a roasting pan in the oven.
Preheat oven to 400 degrees.
Rub and massage the chicken with all of the spices.
Place the chicken into the roasting pan.
Cover the pan partially with tin foil (shiny side down).
Cook in the oven for 1 hour.
Remove foil and cook for another 15-30mins at 350 degrees
Chicken temperature should be 165 F when cooked.
Enjoy.
SLOW COOKER
Preparation:
Roll up 4 small balls of tinfoil approximately the size of a golf ball.
Place the foil balls or carrots into the bottom of the slow cooker.
Rub and massage the chicken with all of the spices.
Place the chicken into the slow cooker on top of the foil balls so that the chicken is not sitting on the bottom of the slow cooker - or fill the bottom of the pot with carrots.
Cover with the lid and cook on high for 4 hours.
If the slow cooker lid starts making noise and moving once the meat heats up, just move the lid slightly (creating 1-2 millimetres of space) so that a little bit of air can escape.
Chicken should be 165 F.
Enjoy.
Feel free to message me and let me know how it goes!