Talk about Mmmm Mmmmm Good – this was the absolute best roasted chicken I’ve ever made. The skin was crispy, and the meat was cooked to perfection. Joel and I have been working at making sure we get the best quality available with our meats – in this case we got a pasture raised chicken from our local natural foods market, The Common Crow. I feel so fortunate to have such a wonderful market close to home. Obviously you pay more for good quality, but as a result you are voting with your dollar, supporting local farmers and NOT supporting the industrial farming practices that treat animals so poorly.
If you aren’t ready to fork up the $$ for pasture raised meats in general, I understand. However, in the case of a roasted chicken, your $$ goes a long way. You get protein for days and you can make bone broth out of the bones, which can then go on to make soups or it can be enjoyed as is. Bone broth is sooooo good for us, so healing and full of nutrients. I certainly don’t want bone broth from the bones of animals that have suffered, ate poorly, and barely moved. What we eat ate, has a direct impact on our health, isn’t it nuts? It is, but it’s true. So in all of the areas to vote with your dollar, you get a ton of bang for your buck when you choose pasture raised chicken. Chicken that have led decent lives, free from cages, roaming in fields and having eaten the way they are meant to eat.
With this chicken we ate the thighs for dinner with veggies, we saved the white meat to top salads with for a few days for lunch, and we turned the bones into bone broth which we used to make chicken veggie soup. I don’t remember the price of the 3.5lb chicken, but even if it was $30 (it was definitely less), wouldn’t you say it was worth it based on everything we got out of it?
- 2 tsp Thyme
- 1 tsp Oregano
- 1.5 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 Pasture Raised Chicken 3.5lb
- Preheat the oven to 450
- In a small bowl combine the ingredients to create a rub for the chicken, set aside
- To prepare the chicken, remove the gizzards, set aside or discard
- Rinse the chicken with water, pat dry, and place in a roasting pan
- Coat the chicken with the seasonings using your hands to cover entirely
- Cook the chicken for 15 minutes at 450, then reduce the temp to 350 and cook for an additional 20 minutes per pound. For a 3.5 pound chicken I cooked for an additional 70 minutes.
- You may need to up your ingredients if roasting a larger bird. This ratio was used on a 3.5 lb chicken. If using a larger chicken, make a double batch of seasoning. You don't need to use all of it, just use enough to coat the chicken.