We buy a lot of whole chickens. I can get a lot of servings out of it. For the first 2 servings we have roast chicken with a vegetable side and salad. Then I shred the rest of the meat and make other recipes out of it, getting an average of 6 more servings. (Italian Chicken Quinoa is an example) The bones I use to make broth. Roasting a chicken is pretty easy and doesn’t take a lot of hands-on time. Just season your bird, put it in a pan, and put it in the oven for a while. One of our favorite ways to season our chicken is using garlic and dried herbs. Here’s our recipe.
Garlic Herb Paste
3 tbs ghee, coconut oil, or butter, softened
1 1/2 tsp sea salt
1/2 tsp pepper
1 tsp each dried parsley, sage, rosemary, and thyme
3-4 cloves garlic
2 tbs olive oil
Add all ingredients to food processor. Pulse until combined.
Pre-heat your oven to 375. Rub the paste under the skin of the chicken. Just rubbing it on top doesn’t get the flavor into the meat as well, but you’d still get a flavorful skin that way if you are in a rush. Roast your bird 20 minutes per pound plus 15 minutes. Check its temperature by inserting a meat thermometer into the thigh. It should be 175-180 degrees Fahrenheit. Enjoy your beautiful bird!