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Roasted Chicken 2 Ingredient

Servings: 6


INGREDIENTS

  • 1 kg (2.2 lbs) whole chicken
  • 60 g (4 tbsp)   North African Spiced BBQ Sauce 
  • 14 g (1 tbsp)   avocado oil  or   coconut oil  

DIRECTIONS

  • 1.   Remove the chicken from the fridge at least 30 minutes before roasting to bring meat to room temperature

  • 2.   Preheat the oven to 380 F or 190 C. Place oven rack on the bottom position

  • 3.   Rinse and pat dry a whole roasting chicken. Coat the surface of the chicken with 2 or 3 tbsp of North African Spiced BBQ Sauce. Use the remaining BBQ sauce and rub It into the inside of the chicken cavity

  • 4.   Coat the bottom of a roasting pan or Dutch oven with the oil. Place the chicken into the pot. Place in the oven and roast for 45 – 60 minutes. Adjust roasting time according to your chicken weight

  • 5.   Remove from oven. Let the meat rest for 10 -15 minutes before cutting the meat. Enjoy!

MACRONUTRIENTS CHARTS

FYI

The macros for the Chicken with Cauli Rice and Salad sides use one half serving of my Chinese 5-minute Cauli Rice and a salad consisting of:
  • 30 g Romaine Lettuce
  • 30 g Baby Spinach
  • 20 g Cherry Tomatoes
  • 40 g Cucumber
  • 15 ml Olive Oil
  • 10 ml Red Wine Vinegar

Ingredients for Salad Bowl:

  • 1 serving of the Roast Chicken
  • 75 g Romaine Lettuce
  • 75 g Baby Spinach
  • 30 g Cherry Tomatoes
  • 30 g Cucumber
  • 10 g Spring Onions
  • 30 ml Olive oil
  • 30 ml Red Wine Vinegar

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  • author By Angela Wilkes
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  • Cuisine: African
  • Category: Chicken
  • Created: May 28, 2019

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