This recipe post is long overdue. Anyone else finding it hard to get back in the groove (whatever your groove maybe) since the holidays? I had a wonderful, memorable Christmas, New Year’s Eve and celebrated my little man’s 2nd birthday, but now its time for me to get back into the swing of things.
Cooking healthy meals for my family is a priority for 2015 as well as continuing with my healing journey. I have been researching things so much my head is about to explode with information but there are all sorts of things I am excited to share as we venture into the new year.
Next month I have an appointment with the Mayo Clinic’s Integrated Medical Center which I am super excited about. I think we can only do so much on our own but at some point getting others involved can’t hurt right? In the world of natural medicine, there are so many possibilities and options you just need to be open-minded which I am.
In this new year, I also plan on making bone broth more than just once in a while. This is the perfect recipe to make before bone broth because you can enjoy a few days of meals and then save the bones for the bone broth.
Did you know you could make a roasted chicken in an iron skillet? It is one of the fastest and simplest ways to roast a chicken. If you don’t have an iron skillet you can still follow this recipe by using a roasting pan. Just skip cooking on the stove-top.
If you don’t have an iron skillet I highly recommend getting one. I use mine, which was passed down from my Grandma, for everything. These things last forever so are totally worth the investment. For this chicken, you can use whatever herbs you like making avocado oil the base. I hope you guys enjoy this one. I promise its as good as any store-bought rotisserie chicken! Enjoy!
- 3-4 lb organic whole chicken
- 4 Tbsp avocado oil
- 6-8 sprigs of rosemary
- ½ tsp sea salt
- 4 cloves garlic
- 1 medium shallot
- 1 Tbsp Dijon mustard (I like Annie's because it is Whole 30 and 21 DSD compliant)
- Remove rosemary needles from stems.
- Rough chop garlic cloves and shallot.
- Add rosemary needles, garlic, shallot, avocado oil, Dijon mustard and sea salt to a blender or food processor and process until well mixed.
- Set aside.
- Butterfly chicken by using a pair of kitchen shears and cut the chicken down one side of the backbone through the ribs.
- Make an identical cut on the opposite side and either remove the backbone completely or reserve it if making bone broth. I just add it to the underside of the chicken.
- Place chicken in cast iron skillet cut side down and push down to flatten.
- Pour herb mixture over chicken and rub to cover every inch including the underside.
- Cook for 15 minutes on stove top on medium heat.
- After 15 mins transfer to the oven and bake at 450 degrees for 30-45 min or until internal chicken temperature reaches 165 degrees.
- Allow to cool for 5 min, cut and serve.
- Optional: Spoon herb oil on bottom of pan over chicken before serving.