Simple Roasted Whole Chicken

Ahhhhh, the roasted chicken. A tried and true classic across dinner tables everywhere, and being such, there are about a million iterations. However, at P&K farms the quality of our bird necessitates only the bare minimum. But make no mistake, this roasted chicken will skimp on nothing; we guarantee that this will be the juiciest, most flavorful chicken you have ever had. And guess what, all you need is salt, pepper, lemon, garlic, and of course, a P&K pastured whole chicken. I also highly recommend having a meat thermometer handy because while I might be able to suggest a cooking temp and time, no oven or altitude or kitchen is the same. So, in order to maximize the best of your bird, use a thermometer and check the temp EARLY. This is the most surefire way to prevent over cooking.

Another essential to ensure juicy chicken is to truss the legs. Kitchen or butcher’s twine does the job perfectly. Depending on how your chicken lays, you can either truss the legs one on top of the other or side by side. Regardless of how you tie it, this will help to prevent the chicken from drying out by minimizing airflow through the cavity and making a more even even piece of meat.

I promise, this recipe is so simple and low effort that you might even be roasting a whole chicken every night of the week (just as I am often tempted to). Plus, it is so easily made into a meal by pairing with a few of your favorite garden veggies; I always go for my lemony and garlic roasted potatoes. Even more though, you can easily change up the spice blend to make this chicken fit for any dinner regardless of what you’re making.

P.S. don’t forget to save all the bones to turn into some nutrient dense bone broth!

Please feel free to reach out with questions or comments, or to share your favorite way to roast up a P&K pastured chicken!

RECIPE

• 1 P&K Farms Whole Chicken

• 1 Head Garlic

• 1 Lemon

• Salt

• Pepper

   

1. Start by preheating your oven to 375. If you have a convection oven, choose that option and adjust the temp as you would for any other recipe.

2. Pat the bird dry and season the skin and cavity well with salt and pepper.

3. Cut the top off the heads of garlic and cut the lemon in half. Place all three into the cavity.

4. Place the chicken in a baking dish and tie the feet together with kitchen twine. This will help prevent the bird from drying out while cooking. Also, tuck the wing tips behind the bird to prevent burning.

5. Place in the oven on the middle rack and bake for about an hour. A meat thermometer should read 165 when inserted into the deepest part of the thigh. Another option is to cut between the breast and leg, if the juices run clear it should be done.

6. Remove it from the oven and brush with olive oil, place back in oven on a high broil until skin is crisped to your liking.

Remove from oven and tent with foil for at least 15 minutes to allow the juices to redistribute.

7. Carve and serve with your desired sides, like our roasted lemon and garlic potatoes. We pray you would enjoy the flavors of Your labors!