Apple Thyme Roast Chicken


There is just something special about serving a golden-brown roast chicken. Whether you are cooking up a feast for yourself, or  preparing a festive dinner, a stuffed chicken roast makes a wonderful center stage to any meal, and is truthfully quite easy to make.

This recipe combines the sweet flavors of caramelized apple with the savory taste of thyme to form a delectable combination that looks good and tastes great. Plus, with those two ingredients added to the dish, you suddenly have a protein dish that is enriched with vitamin C, iron, manganese and fiber.


1 whole baby chicken (about 3.5 to 4 lbs), fresh or defrosted, neck and giblets removed
1/8 cup grass-fed butter, slightly melted so that it’s workable
4 teaspoons thyme spice
1 apple, sliced
1/8 cup honey or raw agave nectar


Preheat the oven to 425 degrees F.
Place the chicken upside down in the center of a large oven dish and separate the legs.
Reach under the skin and coat the chicken with a generous amount of grass-fed butter on all sides.
Sprinkle the chicken exterior with two teaspoons of thyme spice.
In a small bowl, mix the apple slices with the honey/agave and another teaspoon of thyme spice.

Apple Thyme Roast Chicken Stuffing
Once mixed, place the apple and honey/agave mix in the opening between the chicken legs.
Place the stuffed chicken in the oven for 25 minutes.

Apple Thyme Roast Chicken Preparation
Turn the oven temperature down to 325 degrees F and continue to cook the chicken for about another 45 minutes to an hour.
Once the chicken is well cooked (the interior temperate on a thermometer reaches 165 degrees F), remove the bird from the oven and allow it to sit for at least 10 minutes before slicing and serving.
When serving, scoop the stuffing out with a spoon and serve it alongside the chicken.
Drizzle the natural juices from the oven dish over the chicken pieces to provide extra flavor and moisture to the dish.

Note: While this recipe calls for the removal of the neck and giblets to make room for the stuffing, these parts of the chicken are excellent sources of protein. They can be added to the dish when the oven temperature is turned down part way through the recipe, or kept separate and cooked later on the stove top. To learn more about Nose To Tail eating, click here.

Enjoy this healthy home-cooked chicken roast,

Camilla Carboni

@camillacarboni |

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Cumin-Spiced Baked Chicken


We all have those nights when cooking is quite literally the last thing we feel like doing. That’s when baked entrees are all the more appealing! This cumin-spiced baked chicken dish takes less than 5 minutes to prep and will cook while you relax. It’s a great dish for lazy evenings, or for when guests are over and you need to whip up a tasty meal without spending hours in the kitchen.

What’s more, cumin provides an abundance of natural iron, magnesium and calcium. Sprinkle it on generously!


1 tablespoon coconut oil
1 tablespoon garlic, finely chopped
1/4 cup dried apricots
1/4 cup coconut milk
2 tablespoons cumin seeds
2-3 organic chicken thighs


Preheat the oven to 375 degrees F.
In a baking dish, place the coconut oil, garlic, apricots, coconut milk and cumin seeds and stir to make a paste.
Add the raw chicken thighs and coat them in the paste.

Cumin-Spiced Baked Chicken PreCooked

Place the chicken dish in the over for 45-50 minutes.
Remove from the oven temporarily, flip the thighs and stir the liquid in the baking dish, drizzling it over the chicken before placing the dish back in the oven for about an hour, or until the flesh is well-done.
Remove from the oven, plate immediately and serve hot with vegetables or a side salad.

That’s chicken-ala-cumin! Enjoy,

Camilla Carboni

@camillacarboni |

Sweet Citrus Chicken Wings


These chicken wings are baked, so other than the five minutes of prep-time and the 45-55 minutes of waiting while they bake, this recipe is super simple, succulent and superbly delicious. Chicken wings have never been so sweet…


6 fresh/defrosted chicken wings
4 dates, chopped
2 tablespoons coconut oil
1/2 cup freshly squeezed orange (blood orange is my favorite)
6 tablespoons paprika
1 teaspoon thyme


Preheat the oven to 375 degrees F.
Place the chicken wings in an oven dish and top with the coconut oil.
Add the chopped dates.
Drizzle with 1/2 the orange juice and sprinkle with 1/2 the paprika.
Place in the oven and set the timer to 35 minutes.
Remove from the oven and turn the chicken wings.
Drizzle with the other 1/2 of the orange juice and sprinkle with the other half of 1/2 the paprika.
Place back in the oven for approximately 10-15 minutes.
Remove from the oven and serve the chicken hot, drizzled with the date and orange sauce from the oven dish and topped with the thyme.


Camilla Carboni