Whole 30, Days 27 & 28 – Spice Rubbed Roast Chicken (yes, it’s local)

roast chicken and veg

What says Sunday Dinner better than a roast chicken? Black cardamon is the secret that gives this recipe a nice smoky barbecue flavor, while the liberal rubbing with coconut oil crisps the skin up nicely. Since it’s an organic chicken  raised without hormones or antibiotics, I feel good about eating the skin. It’s when your protein is commercially raised you want to steer clear of the fatty stuff. If you’ve never cooked with black cardamon before you’re in for a treat. It lends a lovely smoky, almost bacon-type flavor to your dishes. Awesome in meatballs, burgers, chicken fingers and all sorts of things. Hope you enjoy!

Spice Rubbed Roast Chicken & Veg

  • 4 – 5 large carrots
  • 2 large onions
  • 3-4 large cloves garlic
  • coconut oil
  • garlic powder
  • chilli powder
  • paprika
  • black pepper
  • salt
  • black cardamom
  1. Preheat oven to 425
  2. Chop vegetables and put in bottom of roasting pan
  3. Pre-mix spices in a small bowl
  4. Wash & pat dry bird
  5. Rub chicken with coconut oil, inside, outside and under the skin, coating generously
  6. Pour spice mix over, inside and under the skin of the chicken; rub in well
  7. Place bird breast side down in over, uncovered for 15 – 20  minutes
  8. When nicely golden, flip bird over
  9. Roast for another 25 – 35 minutes until legs wiggle easily and internal temp reaches safe range (180)
  10. Let cool before slicing
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