Herb Roasted Chicken
It just doesn’t get much easier than Roasted Chicken. One you get your seasonings and spices worked out and learn how to test for doneness, you’ll be roasting chickens all the time. I cooked aSunset Ranch pastured chicken tonight that was outstanding. Sunset Ranch raises pastured chickens and cows. They are raised naturally without antibiotics and hormones in a stress free environment doing what cows and chickens are supposed to do….walk around and eat. Pastured chickens will cook faster than store bought chickens because they don’t have water added. This doesn’t mean they dry out, either. You just need to get used to a little different cooking time and keep checking for doneness.
Wash and dry a 4 lb. bird. Rub olive oil all over. Season with 4-1-1 seasoning generously. Don’t forget the cavity. For herbs, you can use dried Italian mix or a mixture of whatever you have on hand. Dice up the fresh herbs finely if using fresh. I’ve done it both ways. I’m telling, you can’t mess up with the herbs. Outside of putting a whole bunch of mint all over, you can’t mess up. I have used so many different combinations I can’t even begin to name them. Sprinke herbs all over the chicken…and the cavity. Place the bird on a rack in a baking pan BREAST SIDE down first. This way, the juices will run down into the breasts keeping the meat moist. Roast it at 350 degrees for 45 minutes. Flip the bird over and roast at 450 degrees for 15 minutes or umtil the thickest part of thigh registers 165 degrees. Pull the bird from the oven, tent with foil and let it rest 10 minutes before carving. REMINDER: Pastured chickens cook faster than commercially grown chickens, therefore, cooking times need to be adjusted accordingly. Make sure you are determining doneness by the temperature in the thighs. It needs to be 165 degrees. If the skin starts getting too dark before the chicken gets completely done, lightly cover it will foil for the remainder of the cooking time.
All seasoned up and just waiting for the oven to preheat!