I remember years ago thinking that cooking a whole chicken was surely the hardest thing I could possibly do in the kitchen, but as it turns out I actually crave roasted chicken dinner night because it is so very simple. And while there usually ends up being a fight of sorts over dividing up the insanely delicious crispy skin, it really is a family favorite dinner, comforting and nourishing.
Simple Slow Roasted Pastured Chicken
- 1 whole pastured chicken mine are usually around 6 pounds
- 2-3 carrots coarsely chopped
- 2-3 celery stalks coarsely chopped
- 1 medium onion coarsely chopped
- 2-3 cloves of garlic
- 2 cups white wine bone broth, or water
- Butter or coconut oil for the outside of the chicken
- Sea salt pepper, and thyme to sprinkle the outside of the chicken
- Wash out the chicken, pat dry, and tie up the legs with cooking twine.
- Put the veggies in the bottom of your roasting pan along with the wine (or bone broth or water).
- Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
- After 3 hours, flip the chicken to BREAST UP, butter the skin, sprinkle with seasonings.
- Roast another 45 minutes with HEAT UP to 350, and with lid OFF.
- Let your chicken rest for a few minutes outside of the oven before cutting.
- I usually serve our chicken with whatever veggies are in season along with the carrots from the roasting pan. In the fall we have a lot of roasted squash and creamed or buttered greens alongside – I just put the squash in the oven right along with the chicken for the last hour or so. In the winter I put quartered potatoes down into the pan with the carrots and use up my freezer stash of garden veggies. In the spring time we love having side salads or roasted asparagus!
- Pour out the juices from the bottom of the pan into a sauce pan, bring to a simmer, and whisk in some white rice flour to make a gravy if you wish! Add sea salt and pepper to taste – it is so good!
- I have 2 roasting pans of different sizes that I use depending on what I am putting in the pan. If I am just doing the chicken with the basic veggies from above I use my smaller roasting pan. If I am getting potatoes down into the pan I use my larger roasting pan.
- Use any leftover chicken for any chicken dishes you love, salads, or wraps! I love using it in soup like chicken noodle or chicken stew, or in casseroles to make the meat stretch another dinner or 2.
- Change up the seasonings to your families taste! All purpose season, rosemary, or even just simple salt and pepper all work great!