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Simple Herb Roasted Chicken

Herb Roasted chicken fills the kitchen with its wonderful aroma.   Leftover chicken can be used for other dinner dishes or shredded for chicken salad.  The pan juices are wonderful served plain or poured into a soup pot to make the most delicious chicken broth.  Recipes are from The Grassfed Gourmet Cookbook,  by Shannon Hayes.

 


Herb-Roasted Chicken

Serves 3-4

1-2 cloves garlic

4 tablespoons olive oil

2 tablespoons Herb Rub (see below)

1 whole chicken, approximately 3-4 pounds

 

Preheat oven to 350˚F.

 

Rinse the chicken, and pat it dry with paper towels.  Dice the garlic and mix into the olive oil.  Brush or rub the garlic and olive all over the chicken.  Sprinkle and rub the Herb Rub over the chicken.  For  herb infused breast meat, rub the herb-salt mixture between the breast meat and the skin. Simply run your fingers between the meat and the skin from the neck of the chicken.  I often place an additional sprig of rosemary under the skin.

  Roast the chicken in a roasting pan for about 20 minutes per pound, about 1 hour and 20 minutes for a 3.5 pound bird.  Your chicken may take shorter or longer to cook based on its size.  You may baste the chicken with a basting brush every 20-30 minutes with the wonderful juices that collect at the bottom of the pan.  Don't keep the oven door open- take the chicken out to baste- some ovens take forever to heat back up to 350!

  Check the meat for doneness by cutting a tiny slice of the meat and look at the color of the juices.  The chicken is cooked when the juices run clear.  Remove the chicken at this point- overcooking causes the meat to be dry! Cover loosely with foil, and let rest for 10 minutes. The chicken will "coast" or continue to cook a bit more and allowing the meat to rest keeps the juices inside the meat.

The breast usually cooks more quickly than the thighs.  If you find the breast meat done before the thighs, place a small piece of foil over the breast to shield it from the heat and prevent it from drying out. Using a small paring knife, cut a 3 inch slit on the skin along each leg- (breast up).  This exposes the thigh joint, which takes the longest to cook.-

 

Herb Rub

1 tablespoon sea salt or coarse salt

1 tablespoon black pepper

1 tablespoon thyme

1 tablespoon rosemary

1 tablespoon oregano

Mix together and store extra in an airtight container. 

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