Farm Fresh Herb Roasted Chicken
Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 1 hour
Ingredients:
- 1 (3-4 lb) pastured whole chicken, preferably from our farm
- 2 tablespoons grass-fed butter or lard (or your favorite healthy fat)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
Directions:
- Preheat your oven to 450°F (230°C).
- Rinse the whole chicken under cold running water, removing any excess fat and giblets. Pat the chicken dry thoroughly with paper towels.
- Place the chicken in a roasting pan or baking dish. Melt the grass-fed butter or lard and rub it generously all over the chicken, ensuring it’s well coated.
- In a small bowl, mix together the salt, pepper, oregano, basil, paprika, and cayenne pepper. Sprinkle the spice mixture evenly over the chicken, massaging it gently into the skin.
- Roast the chicken in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 400°F (205°C). Continue roasting the chicken for about 30-40 more minutes, or until the internal temperature reaches at least 165°F (74°C) when measured at the thickest part of the thigh.
- Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
- Carve and serve this flavorful, juicy roasted chicken alongside your favorite farm-fresh sides!
Notes:
- Homemade Chicken Seasoning: For a quick seasoning mix, I like to increase the herbs and spices to 1 tablespoon each (except for the cayenne pepper, which you can reduce to taste). Mix it up, put it in a jar, and label it “Chicken Seasoning” for easy use next time!
- The grass-fed butter or lard gives the chicken extra richness and healthy fats.
- For extra crispy skin, broil the chicken for the last 3-5 minutes of roasting.
- For Larger Chickens (5 lbs): If you’re roasting a larger chicken (5 lbs or more), keep the initial roasting time at 45 minutes before reducing the temperature to 400°F.
Enjoy your flavorful, nutrient-packed meal from Willow Haven! 🌱👨🌾
Don’t Forget – this is only the first meal of THREE to use your Whole Pastured Chicken. For the rest of the ideas and instructions read this Blog Post: 10 Ways to Make the Most of A Whole Pastured Chicken.
I can’t help adding one more recipe to try:
Salsa Macha Roasted Chicken
Servings: 4-6 | Prep Time: 10 minutes | Cook Time: 1 hour
Ingredients:
- 1 (3-4 lb) whole chicken, preferably from our farm
- ¼ cup Anres’s salsa macha (from Willow Haven Farm)
- Fresh cilantro for garnish (optional)
Directions:
- Preheat your oven to 450°F (230°C).
- Rinse the chicken under cold running water, removing any excess fat and giblets. Pat the chicken dry thoroughly with paper towels.
- Place the chicken in a roasting pan or baking dish. Pour Anres’s salsa macha generously over the chicken, ensuring it’s well-coated with the rich, smoky sauce.
- Roast the chicken in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 400°F (205°C). Continue roasting the chicken for about 30-40 more minutes, or until the internal temperature reaches at least 165°F (74°C) when measured at the thickest part of the thigh.
- Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
- Carve and serve with a sprinkle of fresh cilantro for an added touch of flavor, if desired.
Notes:
- Andres’s salsa macha is rich in flavor, so there’s no need for extra seasoning. Its smoky, spicy essence infuses the chicken beautifully!
Enjoy this simple yet flavorful twist on roasted chicken with our farm-fresh salsa macha! 🌶👨🌾
We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.
Reuben and Tessa DeMaster
Willow Haven Farm
P.S. Let me know if you enjoyed Farm-Fresh Herb-Roasted Chicken Recipe. I love to hear your cooking adventures.
