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?