Roasted Chicken

Herb Roasted Chicken
4 servings

1 organic, preferably pasture raised chicken 3 ½ to 4 pounds.
Fresh organic herbs (parsley, sage, rosemary, thyme or a poultry herb mix)
1 or 2 heads of garlic
Sea salt
Pepper

Remove the giblets from the cavity of the chicken. 1 or 2 days in advance, if possible, sprinkle with sea salt and fresh-ground black pepper, cover loosely and refrigerate.

At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up. Stuff the cavity of the bird with the herbs and 1 or 2 whole garlic heads cut in half.  

Preheat the oven to 400 F.  Roast for 45 minutes to an hour, until it reaches 160’. Let it rest for 10 to 15 minutes before carving. It will come up to temperature while it rests.


*save the bony carcass in the freezer to make broth in the future.

Antonella Aguilera-Ruiz