Quantities given are for 4 servings
Make a point of sourcing organic chickens rather than free-range for this Banting staple. Although free-range birds are not penned, they are still fed hormones.
- Preheat your oven to 200°C.
- Cut the garlic in half vertically through the middle.
- Peel the cloves off one half of the garlic and place them in a pestle and mortar with the dried herbs and the melted butter.
- Mash together with some seasoning to make a paste.
- Rub the chicken all over with the paste and season well with salt and pepper.
- Place the quarters of one onion and a lemon in the cavity of the chicken with some of the fresh thyme.
- Place the remaining ingredients into a roasting tray and place the chicken on top.
- With a piece of string, tie the legs together to keep the aromatics in the cavity (the most basic form of trussing).
- Roast for 70 to 85 minutes, depending on the size of your chicken. Check to see if the chicken is cooked by sticking a skewer into the thickest part of the leg – the juices should run clear. If not, return it to the oven for another 10 minutes and check again.
If you roast it properly, not only do you get some good fat in the tray for later use, and obviously heaps of protein, but more importantly, once you’ve finished carving you can bang that carcass straight into water to make a broth.