I love cooking a chicken this way. In the past, I have used a slow cooker, but I find the chicken nicer this way. The flavour is really intense and the small amount of liquid that comes from the chicken is delicious poured over the chicken once it is cut into pieces.

Pot Roast Herb and Lemon Chicken Recipe

Served with baked whole sweet potatoes and a spinach and herb salad.

1 large chicken

A bunch of fresh herbs - I used lemon sage, sage and parsley

1 lemon - cut in half

Coconut oil - this oil is safe to use at a very high temperature and is qualities are unaffected.

Himalayan salt and pepper

Small sweet potatoes - enough for your family

Herb salad - lettuce/spinach, mixed fresh herbs, cucumber, tomato, steamed asparagus and broccoli - see this recipe for dressing further down this page.

Method for chicken

1 - Combine all ingredients in a jar and shake.

Store in fridge for up to 2 weeks.

Method

1 - Place the herbs inside the chicken. Season the outside.

2 - Wash and place the herbs and lemon into the chicken. Squeeze juice into the chicken as you are putting then skins in.

3 - Melt the oil in a heavy base large pot. Brown the chicken all over, only turning as the chicken allows you to, otherwise you will lose the skin.

4 - Place the lid on and cook on medium to low for about 1 1/2 hours, or until cooked.

5 - If roasting sweet potato, place on an oven tray with skin on (eat with skin on) and bake until tender 180 c.

Serve - cut up the chicken and serve with roasted sweet potatoes and salad.

Apple Cider Vinegar Dressing Recipe

2 tbsp dijon mustard

2/3 cup mild flavour extra virgin olive oil

1 clove garlic smashed and chopped

4 tbsp honey or brown rice malt syrup

1/2 tsp sea salt

1 lemon juice

1/2 cup Apple Cider Vinegar

Fresh herbs from my garden. They are so easy to grow, they die over winter in Queenstown, but come back to life in spring.

Wash the herbs and place them with the lemon inside the chicken.

Heat coconut oil in a heavy large pot and brown your chicken all over. Don't turn your chicken until it is easy to move, otherwise the skin will get stuck on the base of the pot.

Place small, sweet potatoe (kumara) I used orange kumara, on a baking tray at and bake whole in the oven untill tender. 180c 45 minutes - 1 hour

This salad is a mixture of spinach, tomato, red pepper, cucumber, broccoli and asparagus (steamed) and seeds. The dressing is Apple cider vinegar dressing