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  • Writer's pictureNina Elliot

Garlic Herb Whole Roasted Chicken

I am a huge fan of buying chickens whole. I didn't use to be, and I realized it was because I didn't know how to cut them up. People, go to youtube and learn this skill. After a few tries under the precision of your sharp knife, you will be the boss and basically feel like the farmer who raised it. Also, It is cheaper, it provides me the assortment of parts which, lucky for me, each member of my family prefers. Of course it is the cheapest way to buy a bird, but perhaps the biggest reason for me is that I LOVE making chicken stock and by buying a whole bird, I get to collect the backs, bones and necks necessary to make our weekly golden elixir...more there in another recipe. For now, dinner is in 30 minutes, let's go!

Herb Stuffed Baked Chicken

1. Buy whole chicken.

2. Take it out of the wrapper and place it in a bowl and coat it generously with sea salt, cover it with some plastic and place it back in the fridge for tomorrow's dinner. This step is optional, but if you get into the habit of salting your meat the day before you cook it, you will never be the same.

3. Cut chicken into 6 parts and arrange in a glass baking dish, skin side up (save the back, neck and wings in a plastic zip-lock for chicken stock).

4. Make garlic herb paste and stuff it under the chicken skin. (see video)


5. Toss preferred vegetable into the dish-potatoes, onions, peppers, sweet potatoes and squash will all bake at the same rate as the chicken and provide a satisfying side dish.

5. Bake chicken in a 400 degree oven for 25 or so minutes, making sure the thigh is cooked through (chicken is cooked when meat thermometer reads 170) and that the skin is nice and crispy.


Garlic-Herb Paste

4 TBS Avocado Oil

2-3 Garlic Cloves, mashed

2 tsp. herb of choice (basil, oregano, thyme, marjoram

pinch of salt and pepper




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