Tuesday, March 29, 2011

Shannon's Favorite Herb-Roasted Chicken

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.

1 comment:

Sheri said...

Thanks for sharing, Brie. This sounds delicious!

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