So here is a delicious, easy roasted chicken recipe. Especially good for pasture-raised chicken!
Simple Roasted Pasture-Raised Chicken
1 pasture-raised chicken
Salt (1/2 tsp. per pound of bird, i.e.- 4 lb. bird would need 2 tsp.)
2 Tbsp olive oil or butter
1 cup chicken broth or dry white wine
Seasonings: To be used as a rub just before going into the oven. Some suggestions- sage, rosemary, fresh lemon juice, crushed garlic, black pepper.
1. Rinse chicken in cool water, pat dry with paper towels.
2. Carefully loosen the skin from the meat on the breast and thighs. Do this by
working fingers between skin and meat, use care not to tear through the skin.
3. Rub salt all over chicken, including on meat under loosened skin. Note: Salting
the chicken before roasting helps it retain its own natural juices and flavors.
This should be done at least a few hours ahead of roasting, up to 36 hours
4. Set chicken breast-side up in a roasting pan and chill (2-36 hours).
When ready to cook:
5. Preheat oven to 400.
6. Rub seasoning of choice under loosened skin, both breast and thighs as can be
reached. A long spoon can be helpful to distribute seasoning under the skin.
7. Stuff chicken with onion slices, lemon halves after using juice, garlic cloves, or
apples (see below).
8. Rub skin on breast and tops of thighs with butter or oil.
9. Pour broth or wine into bottom of roasting pan.
10. Roast, undisturbed, about 45 mins or until browned.
11.Reduce heat to 325, spoon pan juices over the chicken and continue roasting
about 30 mins. more.
Cooking time will vary depending on size, precision of oven temperature, etc. go
by how chicken looks and feels, not the clock.
Pasture-raised chicken has better developed thigh muscles, so the trick of
wiggling the end of the drumstick to see if the joint feels loose as an indicator of
done-ness is not effective. A meat thermometer would be good too, I don’t own
one so I look for clear juices from a small cut in thick part of the breast.
12.Let chicken sit for at least 10 minutes. Carve and enjoy!
There are so many variations possible with this recipe. Some good combos I have recently used, with many compliments, are lemon & sage or apple & coriander.
I always throw some of the seasonings into the cavity of the chicken including the lemon halves after I have squeezed the juice onto the chicken. Or in the apple & coriander I stuffed apples in the chicken and put a few in the broth in the pan. I used a mix of apple juice and broth for the apple & coriander chicken.