There is something about a roast that is so soul-comforting and reminds me of my Mum making them for our family growing up. This time I get to make my own version employing a lighter more fragrant herb ‘crispy skin’ roasted chicken that my family has come to love. We often team ours with my delicious onion mushroom gravy, either potato mash or my cauli-mash (it really does mimic mash potato with a trick of mine, is low carb and creamy.) Plus we will add a big green leafy salad on the table to balance it all out with a side of lightly steamed broccoli rolled in either a little goats cheese or extra virgin olive oil and sea salt – BOTH are delicious with steamed veg!
This is our go-to recipe for the holidays too with all of the sides aforementioned. Often, instead of turkey, we will roast up this chicken, but feel free to improvise with a turkey too. Just remember the larger the bird the longer time it will take to roast and you may need to increase the number of ingredients. If you are using an air fryer this chicken will fit perfectly into the large size, or you can always roast in the oven. The advantage to the air fryer is a more crispy skin, that’s why we love the air fryer!