Sunday Chicken
You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
Dink said,
July 26, 2009 at 6:09 pm
I had a similar dinner. Salted a pastured chicken and let it sit for 2 days in the fridge. Put the herbs under the skin and a little butter also because these chickens have very little fat. Because it was a large chicken, at your advice, I roasted it at 375 for a longer period than the zuni recipe suggests. Mashed organic potatoes, gravy to die for and fresh corn right out of the field.
Next time, I’ll try the potatoes cooked in the pan with the chicken.
Ren said,
July 26, 2009 at 6:12 pm
That sounds really good!!
eastkentuckygal said,
July 26, 2009 at 7:08 pm
Roasted chicken is always a hit at our house, and though it isn’t a 20 minutes and then it’s done meal – it’s really easy to make. Thanks for this recipe. My oldest daughter is such a picky eater lately, but roast a chicken and she’s all about it.
Ren said,
July 26, 2009 at 7:22 pm
Once in awhile, kids know best ;-)
Thank you, Kelli!
Cage Free Family said,
July 26, 2009 at 7:41 pm
We’re pretty big fans of the roasted chicken too. We’re having trouble finding pastured chickens in our area though, which is really upsetting. The farmers at the market claim coyotes keep them from pasture.
We’re a fall and winter away from even starting our chickens.
So, today we had Sunday Sweet Potato Lasagna ;-)
Ren said,
July 26, 2009 at 8:04 pm
Nothing wrong with Sweet Potato Lasagna – sounds great!
What are your chicken plans? Are you going to do tents and a coop?
Cage Free Family said,
July 26, 2009 at 9:04 pm
We have a roosting coop already… nice and solid for the winters (hopefully)
We’re going to build a solid fence to create a nice sized yard for them. Then that yard will be encircled by a larger yard for the dogs. Hopefully the height of the roosting options, the fence and the dogs combined will deter the coyotes.
Next year we’ll increase the yard size, add a small lean-to barn and get some goats for wool and dairy.
For now though, we’re occupied with felling dead trees, splitting a years worth of wood for heat, repairing bridges, waterfalls, pond levels and excavating around the river and creek. Then collapsing, exhausted, into bed so that we can pick our sore butts out of bed and start over in the morning. :-) Wanna come help?
I desperately want to begin learning to put aside seasonal produce before the new baby comes, but I can’t wrap my head around it right now.
Ren said,
July 26, 2009 at 9:12 pm
Awesome! Yes, I would very much like to come & help :-)
Lacto-fermentation = easy putting aside
Cage Free Family said,
July 26, 2009 at 9:19 pm
Super! Come on over… we’ll ferment till your head spins ;-)
It’s the best time of year right now… the river, creek and pond are high and rushing now and the Elk come down regularly. Warm days, cold nights good for fires.
Ren said,
July 26, 2009 at 9:25 pm
Are you considering taking an elk for your winter stores?
Leesie said,
July 26, 2009 at 8:53 pm
One of my favorites – beautiful and yummy looking picture!
Ren said,
July 26, 2009 at 9:16 pm
Simple pleasures :-)
Cage Free Family said,
July 27, 2009 at 8:24 pm
Yes, we’d love to store an elk and have also found a local ranch that will sell us a half or quarter cow for $4.50/lb steaks and premium cuts included. We just need to get a hold of a freezer to store them in, and we are a three hour drive from the nearest city where they are available and have no vehicle to pick up with. :*( It’s on the list.
Sooo tired of paying $7 or more per pound just for ground meat…