Shannon’s Favorite Herb-Roasted Chicken
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From Shannon Hayes’ Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture-Raised Foods

Serves 4

2 tablespoons Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken, approximately 4 pounds

Chicken Herb Rub:
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano

- Preheat oven to 350 degrees.

- Place Herb Rub in a food processor with the garlic and olive oil, and puree into a smooth paste.

- Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 and a 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees Farenheit and the internal temperature of the thigh reads 165 to 170 degrees Farenheit. Let rest for 10 to 15 minutes before carving.

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.
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One Response to Shannon’s Favorite Herb-Roasted Chicken

  1. Sheri says:

    Thanks for sharing, Brie. This sounds delicious!

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