Herb Roasted Chicken

Great recipe for kids and those on a budget.
Serves 4
*2 tablespoons Chicken Herb Rub
*1 clove garlic
*1/4 cup olive oil
*1 whole DFF chicken, approximately 4 pounds
Preheat oven to 350 degrees.
Place Chicken Herb Rub in a food processor with garlic and olive oil, and puree into a smooth paste.  (I just put them in a small bowl and mix well).
Rinse the chicken and pat it dry.  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 1.5 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees Fahrenheit and the internal temperature of the thigh reads 165 to 170 degrees Fahrenheit.  Let rest for 10 to 15 minutes before carving.

Suggestion:  Use the carcass and leftover meat to make chicken broth for chicken and noodles, a favorite at our house.
Chicken Herb Rub
j*1 tablespoon coarse salt
*1 tablespoon freshly ground black pepper
*1 tablespoon dried thyme 
*2 tablespoon dried oregano
Suggestion:  Make a larger batch of the rub and store in the cupboard.
Reprinted with permission from The Grassfed Gourmet Cookbook, by Shannon Hayes (Eating Fresh Publications 2004). For more information see  www.eatingfresh.com
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