By Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook
Looking for a summer-perfect recipe that will delight the entire fam-bam? Then look no further than this roast chicken in marinade recipe that is gluten and nut-free.
Prep time: 10 minutes
Cooking time: One hour (+ 15 minutes resting time)
1 whole organic chicken (1.5kg)
1/2 cup (125ml) extra virgin olive oil
1 tbs mild paprika powder
4-6 garlic cloves, crushed
2-3 tbs fresh sage, finely chopped
2-3 tbs fresh parsley, finely chopped
2-3 tbs fresh rosemary, finely chopped
sea salt and pepper, to taste
1 organic lemon
2-3 extra rosemary sprigs
Preheat the oven to 200°C.
Rinse the chicken, pat dry with paper towel and place in a roasting tin.
Whisk the olive oil in a small bowl along with the paprika, garlic, sage, parsley, rosemary, salt and pepper.
Pour the mixture over the top of the chicken and rub all over. Make sure the chicken is coated evenly.
Place the lemon inside the chicken’s cavity along with a few extra rosemary sprigs.
Tuck the chicken wings behind the back to keep them from burning in the oven and tie the legs together with a piece of kitchen twine (optional).
Roast the chicken for about an hour, (turning halfway) or until cooked through.
Remove from oven and allow to rest for 15 minutes before slicing and serving.
Serving and storing leftovers: Serve immediately, store in the fridge for up to three days or freeze for up to four months.
Tip: Add some potatoes or sweet potatoes and vegetables such as carrots, celery, parsnips and onions, drizzle with extra olive oil and half a cup of water and roast with the chicken.