‘The addition of the herbs under the skin of this chicken transforms it into a taste sensation, while the ghee keeps the meat juicy and tender. The carrots absorb the flavours from the chicken and herbs and pair with it perfectly.’ Rebecca Coomes
Classification: Phase 1 – Restricted, GF, LF
- 1 whole free range chicken
- 4 tbs ghee, softened
- 1 lemon
- 1 bunch thyme
- 2 tsp salt
- 2 tsp pepper
- 1 tbs olive oil
- 1 bunch baby carrots, washed and trimmed
Pre-heat your oven to 180oC / 355oF.
Place the softened ghee in a bowl. Zest the lemon and add it to the bowl. Set the lemon aside. Remove about 1 tablespoon of thyme leaves from the bunch and chop lightly. Add to the bowl. Add 1 teaspoon each of salt and pepper. Stir to combine. Set aside.
Rinse and pat dry your chicken. Carefully separate the skin away from the meat on the breast and leg meat, by sliding your finger under the skin and gently pulling it away from the meat. This will allow you to create a pocket for the flavoured ghee.
Taking a spoonful at a time, slide the ghee mixture under the skin, being careful not to pierce the skin. Insert ghee to cover the breast and leg meat. Place the lemon inside the cavity along with half of the thyme. Secure the legs together with kitchen string. Rub olive oil over the chicken, then sprinkle with the remaining salt and pepper.
Place the remaining thyme on the base of a roasting tray. Place the chicken on top of it. Add the carrots around the chicken. Place in the oven for 1 hour, or until the chicken is cooked through. If the chicken is browning too quickly, cover it lightly with foil.
Once cooked, remove from the oven and let rest for 15 minutes before carving. Serve with roasted carrots.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.