Roasted Whole Chicken

Prep Time15 minutes
Cook Time1 hour 25 minutes
Servings: 6


  • 1 Whole CB Chicken
  • 3 tbsp Lemon juice
  • 1 tbsp Ginger, grated or minced
  • 4 Cloves garlic, minced
  • 3 whole rosemary sprigs
  • 1 tbsp Chili powder
  • 3 tbsp olive oil
  • 2 tsp chicken seasoning
  • Salt and pepper

Honey Sauce

  • 1 cup honey
  • ¼ cup low sodium soy sauce
  • ¼ cup unsweetened tomato sauce
  • ¼ cup brown sugar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Apple cider vinegar
  • 1 small onion – finely diced
  • 1 clove garlic – finely diced
  • ½ chili or small scotch bonnet pepper – finely diced
  • Sea salt & freshly cracked pepper to taste

Muhammara Sauce

  • 3 Red Bell Peppers – roasted, peeled and seeded
  • 2 cloves garlic – peeled
  • 2 tbsp lemon juice – freshly squeezed
  • 1 tbsp pomegranate molasses
  • tbsp ground cumin
  • 1/3 cup breadcrumbs
  • ½ cup walnuts – toasted
  • 2 oz extra virgin olive oil
  • Sea salt & freshly cracked black pepper to taste
  • Pinch of pepper flakes

Chimichurri Sauce

  • ¾ cup flat leaf parsley – roughly chopped
  • ½ cup cilantro leaves – roughly chopped
  • 2 tbsp oregano leaves – roughly chopped
  • 3 cloves of garlic – roughly chopped
  • ½ chili or small scotch bonnet pepper – diced
  • ¼ tbsp ground cumin – or seeds – toasted and ground
  • 2 oz red wine vinegar
  • 5 oz red wine vinegar
  • Sea salt & freshly cracked black pepper to taste

Herb Yogurt Dressing

  • 6 oz Whole milk or Greek yogurt – substitute your choice of plant-based milk for a vegan option
  • 2 oz extra virgin olive oil
  • 1 oz apple cider vinegar
  • 1 tbsp lemon juice – freshly squeezed
  • ½ tbsp wholegrain mustard
  • 1 cup fresh herbs such as cilantro & parsley – roughly chopped
  • 2 stalks of scallion – roughly chopped
  • 1 clove of garlic – peeled and roughly chopped
  • 1 tbsp honey or to taste
  • Sea salt & freshly cracked black pepper to taste

Coconut Curry Sauce

  • 1 cup full fat coconut milk
  • ¼ cup sour cream
  • 1 tbsp cold pressed coconut oil
  • 2 fresh turmeric root – peeled and finely grated
  • 1 fresh ginger root – peeled and finely grated
  • 1 clove garlic – roughly chopped
  • ¼ small green scotch bonnet or more for extra heat - diced
  • Juice of a small lime


  • Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan.
  • Pour the olive oil, and lemon juice over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper.
  • Rub the minced garlic and ginger over the chicken, mixing all ingredients together over the chicken and under the skin.
  • Stuff the rosemary sprigs into the chicken cavity. Tie legs together with kitchen string.
  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  • Baste again, then broil for a further 2-3 minutes, until golden.
  • Remove it from the oven, cover with foil and allow it to stand for 10 minutes before serving.

Honey Sauce

  • Heat the oil over medium heat and cook the onions, garlic and pepper for a minute. Add the remaining ingredients and stir to combine. Bring to a boil, while stirring. Reduce the heat, stir and cook for 5 – 7 minutes or until the sauce reduces and thickens. Drizzle over roasted poultry, meats, fish and vegetables.

Muhammara Sauce by My Goodness Greens Cookbook

  • Pulse all ingredients in a food processor to a rough chop or until very smooth. Either way it is delicious served alongside poultry, beef, pork and vegetables. Refrigerate until ready to use

Herb Yogurt Dressing

  • Place all the ingredients in a food processor and pulse to combine and then run the machine until the sauce is smooth and silky. Refrigerate until ready to use.

Coconut Curry Sauce

  • Place all the ingredients into a food processor. Pulse to break down the ingredients and continue running until sauce is smooth and silky. Garnish with chopped cilantro. Refrigerate until ready to serve.

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