Roasted Chicken and Vegetables
March 7, 2014Pastured chicken Standard
A guest post from our customer Jenni:
Roasted Chicken and Vegetable Recipe
- Prep your veggies. I used broccoli, carrots, celery, onion, and zucchini. I ROUGH chopped these veggies because I didn’t want them to cook too quickly.
- Mince herbs. I bought an organic herb bag that included rosemary, thyme, and sage. I finely chopped the herbs and set them to the side, but you could infuse your olive oil with them if you wanted a STRONG herb taste.
- When you’re ready to cook, preheat your oven to 350.
- Put your chicken in a greased baking dish (I used a glass dish about 9×13 but it was a little deeper than most).
- Add chopped veggies.
- Add a little (1-2 C.) water or chicken stock. I used chicken stock from the last time I made homemade stock, but you can also use purchased stock. I highly recommend using SOMETHING because, even though other recipes don’t call for it, my chicken was SO JUICY and I give the stock the credit.
- Spoon garlic oil all over your chicken and veggies. Make your own garlic oil by adding organic olive oil (2-4 ounces) to a small jar that contains 4-5 cloves of freshly minced garlic and let it sit for several hours.
- Sprinkle on your herbs all over the chicken.
- Sprinkle your favorite mineral salt (I use himalayan) and pepper all over the chicken and veggies.
- Cook in the oven for 20 minutes per pound plus at least another fifteen minutes. (My 4 pound bird cooked for about an hour and a half and still needed another fifteen minutes for the juices to flow clear.)
- You’ll also want to baste your chicken every 15 minutes. I don’t have one of those nifty baster tube thingees, so I just pulled the rack out, dug my big silver spoon to the bottom of the baking dish, and spooned the broth and juice and oil that had dripped to the bottom of the pan up onto the top of the chicken again. Keep spooning — maybe about 8-10 times — so that there are no dry spots on the chicken or veggies. If you didn’t use all of your olive oil, add more of that to the top of your chicken each time you baste until you run out.
- Check your chicken with a meat thermometer once you’ve cooked it the full time recommended based on its weight.
- Enjoy that dinner!!
- If you’re feeling brave, save your bones/carcass after you’ve gotten all/most the meat off, and make your own chicken stock!