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Prep Time: 10 minutes  |  Cooking Time: 60 minutes

Note: The Chicken needs to be marinated 24 hours before cooking.

 

Ingredients:

  • 1 whole chicken, butterflied
  • 2 brown onions, cut into quarters
  • 4 potatoes, cut into eights

 

Ingredients (Marinade):

  • 4 tsp of Roogenic Anti-Inflammitea tea (grinded between fingers)
  • 2 tablespoon coconut oil or duck/goose fat
  • 2 tsp Roogenic raw honey
  • 2 lemons, sliced and juiced
  • 2 tsp Roogenic Pepperberries, ground
  • Optional: 1/2 tsp extra of Roogenic Lemon Myrtle spice
  • 1 tsp salt

 

Method:

  1. Make the marinade 24 hours before cooking the chicken.
  2. In a large mixing bowl, start by mixing all the marinade ingredients together including the Roogenic Anti-Inflammitea Tea.
  3. In a deep baking dish, place onions and potatoes on the base and the butterflied chicken on top.
  4. Then generously marinade the chicken and vegetables with the marinade, wrap the baking dish in plastic wrap and leave it to sit in the fridge for approximately 24 hours.
  5. Before cooking, preheat the oven to 160 degrees.
  6. Remove the plastic wrap from the baking tray and cover with foil, bake for 40 minutes covered. After 40 minutes remove the foil and bake for a further 20-30 minutes uncovered or until the chicken is cooked. Enjoy!

 

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