Roast Chicken with Bacon and Caramelized Onions
- 1 whole chook, preferably organic
- 6 full lengths of bacon, free-range
- 1 spanish onion
- Fresh oregano, 1 bunch
- Himalayan or grey salt
- Black pepper
- Some decent white wine
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of chili
This is the simplest recipe every. Slice your spanish onion, and chop the bacon into thin strips. I would cut off the rind unless it’s organic, in which case eat away!
Place the chook in a large baking tray, and cover with oil, then spices. Sprinkle with onion and bacon. Tear off bits of oregano and sprinkle that all over as well.
Cook at 180 degrees for 45-75 minutes, depending on chicken size. Halfway through cooking, remove tray and pour a good cup of white wine over the dish. This adds crispy crunch and flavour to the chicken!
Serve with a green salad, and – if you like – a little sweet potato, which you could roast with the chicken. This is a very simple dish but one that is bound to impress – a great one for when friends come around!
Did you know?
|Eating saturated fats from animals (i.e. bacon rind, chicken skin) is healthy for you if they are organic. There is no evidence to prove otherwise, despite what many people still believe. Fats from animals become bad only when they are toxic, so if you’re not opting for organic I’d recommend avoiding the fat and eating lean meat.|