Herb Roasted Chicken

Herb Roasted Chicken
Herb Roasted Chicken
Serves 6
He Will Ask You To Marry Him All Over Again
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  1. 2 whole pasture raised chickens (3-5 pounds each)
  2. 1/2 cup olive oil
  3. 1/2 cup Dijon mustard
  4. 1/4 cup tamari (organic soy sauce) or Braggs Aminos (soy sauce alternative)
  5. Juice of 4 lemons (1 cup)
  6. 1 cup mixed fresh herbs, chopped (parsley, sage, rosemary, thyme, chives)
  7. 2-3 cloves of garlic, chopped
  8. Pink Himalayan salt and pepper to taste
  9. 4 onions, quartered
  10. 8-10 sweet/regular potatoes
  11. 8-10 carrots
  1. Combine oil, mustard, tamari or Braggs Aminos, lemon juice, herbs and garlic
  2. Mix thoroughly; pour into a large zippered or a turkey bag
  3. Wash the chickens and remove innards
  4. Put chickens in the marinade bag and marinate overnight or up to 48 hours
  5. Preheat oven to 450 degrees
  6. Place chickens in a roasting pan (I recommend cast iron)
  7. Place breast side down and pour the marinade over them
  8. Arrange the vegetables around the chickens
  9. Top with salt and pepper to taste
  10. Bake covered for 1½ hours or until meat thermometer reads 160 degrees and juices run clear
  11. Remove lid to bronze up the bird for the last 10 to 15 minutes
Crock Pot Option
  1. Put chicken and marinade into crockpot
  2. Arrange vegetables around it
  3. Add a little more marinade or white wine to the crockpot
  4. Set on low and allow bird temperature to reach 160 degrees (a 4 lb. bird takes 6-8 hours on low depending on crockpot)
  5. Remove from crockpot, place in a baking dish and place under the broiler for 5 minutes to bronze up
  1. Great with salad.
  2. This meal is great served on raw spinach.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

June 6, 2014

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