Food · Recipes

Roasted Chicken

I really like buying whole chickens, because they are cheaper and tastier, and I usually cook them in my crockpot all day. However this day I didn’t have 5 hours to leave my chicken in the crockpot so I found a roasted chicken recipe online and it turned out great! Go Chicken Go!

This is where I got the original recipe and then I changed it ever so slightly: http://www.paleogonesassy.com/oven-chicken/

I’ve never been a huge fan of organic foods but I bought an organic chicken this time and I thought it tasted so much better than the other chicken that I buy from the same store. It might just be a better brand, but I was shocked by how much better it tasted. Anyways back to the chicken…

There’s my chicken, look at its little chicken butt!

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Herbs that I had on hand (Sage, Rosemary, Thyme, and Oregano):

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I chopped all those little babies nice and small and mixed them together with olive oil, salt, pepper, and butter…because BUTTER!

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I wanted to salt the actual meat as well, not just the skin. To do this I cut under the skin so that it was still attached just loose. Then I used my hands to rub salt on the meat of the chicken.

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Applying the salt:

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Then I stuffed lemons and onions inside my chicken (the greens were put on that plate by Big Al for prettiness and were not used in this recipe).

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Squeezing in the lemons:

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Then shoving everything inside:

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Then I patted the chicken dry to make sure that the skin got crispy:

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Then covered the chicken in the herb paste…butter.

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After this it went in the oven and when it was done Big Al took it out and immediately started eating it. It wasn’t very pretty anymore when I got to it. Oh well, I guess it was for eating not for picture taking (debatable).

Full recipe below! Happy  Roasting!

Roasted Herb Chicken:

Ingredients

1 4lb whole chicken
1 TBL fresh thyme
1 TBL fresh rosemary
1 TBL fresh sage
2 TBL olive oil
1 TBL butter
1 TSP salt
1 TBL Salt
1 lemon
1 onion

Directions:

Preheat over to 425 degrees
Finley mince all your spices together.
Loosen skin from the meat so that you can spread 1 tbls of salt on the meat of the chicken and underneath the skin.
Add spices and 1 tsp salt into the olive oil and butter to create a paste.
Spread the paste all over the outside of the chicken.
Cut the lemon and onion in half and place inside the chicken. This will flavor the meat from the inside as it bakes.
Place the chicken in a pan and bake for 15 minutes and 425 and then reduce heat to 380 for 55 minutes. The chicken is ready when the juices are clear.
Allow the chicken to set for 15 minutes before carving.

 

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