Herb Roasted Chicken
2014-08-13 09:21:35
Serves 6
He Will Ask You To Marry Him All Over Again
Ingredients
- 2 whole pasture raised chickens (3-5 pounds each)
- 1/2 cup olive oil
- 1/2 cup Dijon mustard
- 1/4 cup tamari (organic soy sauce) or Braggs Aminos (soy sauce alternative)
- Juice of 4 lemons (1 cup)
- 1 cup mixed fresh herbs, chopped (parsley, sage, rosemary, thyme, chives)
- 2-3 cloves of garlic, chopped
- Pink Himalayan salt and pepper to taste
- 4 onions, quartered
- 8-10 sweet/regular potatoes
- 8-10 carrots
Instructions
- Combine oil, mustard, tamari or Braggs Aminos, lemon juice, herbs and garlic
- Mix thoroughly; pour into a large zippered or a turkey bag
- Wash the chickens and remove innards
- Put chickens in the marinade bag and marinate overnight or up to 48 hours
- Preheat oven to 450 degrees
- Place chickens in a roasting pan (I recommend cast iron)
- Place breast side down and pour the marinade over them
- Arrange the vegetables around the chickens
- Top with salt and pepper to taste
- Bake covered for 1½ hours or until meat thermometer reads 160 degrees and juices run clear
- Remove lid to bronze up the bird for the last 10 to 15 minutes
Crock Pot Option
- Put chicken and marinade into crockpot
- Arrange vegetables around it
- Add a little more marinade or white wine to the crockpot
- Set on low and allow bird temperature to reach 160 degrees (a 4 lb. bird takes 6-8 hours on low depending on crockpot)
- Remove from crockpot, place in a baking dish and place under the broiler for 5 minutes to bronze up
Notes
- Great with salad.
- This meal is great served on raw spinach.
The Keyes Ingredients https://thekeyesingredients.com/