Preheat oven to 350°.
Butterfly the chicken. That means, take kitchen scissors and cut out the backbone/spine out, so the bird can lay flat in a baking pan. Here is a video that shows you how Butterfly a chicken:
Lay the chicken in the pan skin side up.
Season the chicken with sea salt, black pepper and cumin on both sides (top and bottom).
Roast the chicken 12-15 minutes per pound.
Take the chicken out of the oven and let it rest for 1/3 the roasting time.
Top with Rosemary Gravy.
- 1 tbsp. grass-fed butter
- 2 tsp. all purpose flour
- 1/4 tsp. dried rosemary chopped fine
- Fat drippings from roasting pan
Drain the fat from the bottom of the roasting pan and set aside.
In a small sauce pan sauté butter and flour creating a rue.
Slowly add in the juices and fat from the chicken roasting pan.
Add the chopped rosemary and cook until slightly thickened.
Sauteed Winter Vegetables
- 1/3 cup water
- 1 leek, washed and chopped (use both white and green)
- 2 carrots, cut into thick matchsticks
- 1/4 head cabbage, sliced into thin strips
- 2-3 kale leaves, sliced thin
- 2 tsp. organic olive oil
- A couple of pinches of Sea salt
Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.