How To Make The Perfect (Banting) Roast Chicken

The only draw back that I have found with banting is that it involves a lot of meal planning and cooking. Because you’re eating “clean” everything has to be made from scratch. No quick packet sauces, no marinades (they’re loaded with sugar, read the labels), bottles sauces, you need to make everything yourself. Eating this way has really brought out a love of cooking for me, I’ve really started to enjoy time in my kitchen making these amazingly tasty dishes, but I won’t lie, sometimes I just don’t feel like it and on those days, a roast chicken thrown in the oven with some roasted veggies is my go to meal.

Walter will tell you I am the queen of roast chicken, that no one can roast a bird like I can, so here is my recipe for making the perfect roast chicken:

Roast Chicken



  • 1x large free range chicken
  • 1x fresh lemon
  • 200g grass fed salted butter
  • 1 table spoon of olive oil
  • salt & pepper
  • handful of fresh thyme or rosemary (or whatever herbs you like but I like these two best)


Pre-heat your oven at 200 degrees C.

Melt the butter, add the oil to the melted butter, along with salt, pepper, fresh herbs of your choice and juice from one squeezed fresh lemon.

Clean your chicken and put into a large roasting bag, pour the butter mixture over the chicken and throw in the lemon halves.

Close the bag and give the chicken a good roll around/rub inside the bag.

Pierce the bag a few times and put in an oven dish inside the oven for about an hour and a half, depending on how brown you like the chicken.

When you chicken is ready, remove from the oven and carefully cut open the bag, decant all the juices from the chicken into a small pot.

Bring rapidly to the boil and add a tea spoon of psyllium husks to the liquid, continue to boil & whisk until you get a thicker consistency – makes beautiful gravy!

Here is an example of my finished chicken, served on a bed of creamy, garlic, caulimash!

Roast Chicken 1


What is your go to meal when you’re not in the mood to cook?


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  • Reply Sharon

    My girls meals are banting meals but their snacks are not. We’re making a slow transition with them.

    July 17, 2014 at 1:50 pm
  • Reply karabo

    creamy chicken with green beans and caulimash

    July 17, 2014 at 9:45 am
  • Reply amberdaddyandmummy

    Looks so yummy! I love the flavours of lemon and herbs together, also great with an orange if no lemons around! Cant wait to try the psyllium husk gravy!

    July 17, 2014 at 10:33 am
  • Reply Fatima

    Sharon, where do you find grass fed butter? I’ve read that there’s amazing benefits to grass fed milk and butter but wasn’t sure where to find it.

    July 17, 2014 at 5:17 pm
    • Reply Sharon

      Kerringold butter is from grass fed cows. I have yet to find whole milk though.

      July 18, 2014 at 9:12 am
  • Reply Louisa

    That looks delicious!

    July 18, 2014 at 5:37 am
  • Reply Alet

    Looks define! This evening the whole family (including kids) had a zucchini noodles and chicken/ broccoli pasta dish. I can honestly say, if I knew how good zucchini “noodles” are I would have cut out pasta completely a long time ago! And it so easy to make

    July 22, 2014 at 9:14 pm
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