Roast Chicken Two Ways

Serves 6-8
Gluten-free | Dairy-free

This tasty chicken with a delicious herbal rub can be roasted in the oven or slowly on the barbecue while still maintaining its moist and flavourful goodness. Buy the best chicken you can find, and use it all.

You need:

• 1 whole chicken, about 3 pounds
• 1 organic fresh lemon (half juiced, half cut into wedges)

For the herbal rub:

• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp ground rosemary
• 1 tsp Herbamare
• 1 tsp sweet paprika
• 1 tsp fresh ground black pepper
• ½ tsp cayenne

Method

1. Rinse the chicken and pat dry. Cut half the lemon into wedges and place inside the cavity of the chicken. Juice the other half and set aside.
2. Combine the spices for the herbal rub in a small bowl and rub 1 tbsp or more of the mixture generously over the outside of the chicken. Store the remaining herbal mixture for future use. (This makes enough for 2 or 3 chickens.)

Oven Roasting

This makes one of the juiciest chickens I have ever tried!

1. Place the chicken in a small roasting pan, add the lemon juice, cover, and place in an oven preheated to 350°F.
2. Roast for about 1 hour 15 minutes, until the juices run clear and the legs move freely. When done, it should be moderately browned. Remove from heat and let stand a few minutes before carving.

On the Barbeque

Protein foods should be gently cooked, not over high dry heat; but here is a way to combine the ambiance of the BBQ with the healthy cooking technique of indirect moist heat.

1. Preheat the BBQ, with both burners on, to 450°F.
2. Meanwhile, stand the seasoned chicken up on an upright roasting rack and place it in a shallow pan or casserole dish. Pour 1 cup of water plus the lemon juice into the pan. Alternately, stand the chicken up on an empty can (label removed) into which you have poured the water and lemon juice, and place it into a small casserole.
3. Once preheated, turn off one burner, and set the chicken in its pan over the burner you have now turned off. Close the BBQ and roast the chicken for about 1 hour 15 minutes, until the juices run clear and the leg moves freely. Remove from heat and let stand a few minutes before carving.