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We eat a lot of roasted chicken around here since we raise our own meat birds. It is a family favorite. We typically roast two birds at a time to feed all eight of us and have some leftover for lunch the next day. It is a simple dinner to fix as long as I remember to thaw the chickens out in time.
How to Roast a Chicken
I just set the birds onto a roasting pan. Next, I coat them in organic olive oil. Last, I sprinkle them all over with pink Himalayan salt, organic black pepper, and seasonings. I usually use an organic Italian herb blend to season but lately, I have been on a kick of using Bragg Organic Sprinkle 24 Herbs & Spices Seasonings. I really like the flavor it gives the meat.
After they are all seasoned up I cook them in a preheated 325º oven for 2-2 1/2 hours until done. I use a meat thermometer to check that the internal temperature has reached 200º or so. The “official” done temperature for poultry is 165º-175º but I have found that when roasting the chicken is more tender at a higher temperature.
The next 120-150 minutes is torture to smell the delightful aroma coming from the kitchen.
After they are done baking, I pull them out of the oven and let them rest for several minutes. Once they rest, Farmer Derek cuts them up for serving. We reserve the bones for making broth or feeding to the pigs. Nothing goes to waste. I usually fix homegrown and canned green beans or mashed potatoes (or both) to go with the chicken. Sometimes, I make my Real Food Broccoli Cheese Cornbread to go with it.
It is really such a simple and delicious meal. There is no comparing homegrown chicken to store bought in my book. It has a complete different flavor and texture, I couldn’t imagine going back to store bought after having raised my own chickens. It is such a satisfying feeling to sit down at the dinner table and know that my family has raised our own food.
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