|
This Recipe comes from the cookbook The Grassfed Gourmet by Shannon Hayes
Ingredients
2 tablespoon Chicken Herb Rub (see below)
1 clove garlic
1/4 cup olive oil
1 whole chicken approximately 4 lbs
Chicken Herb Rub:
Shannon likes to prepare this mixture in large quantities, and then she stores it in her kitchen cupboard. Whenever she roasts a chicken she will combine 2 tablespoons of these mixed herbs with 1 clove garlic and 1/4 cup of olive oil and rub it all into the meat and the skin of the bird before roasting.
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon dried thyme
2 tablespoons dried oregano
Directions:
Preheat oven to 350 degrees
Place Chicken Herb Rub in a food processor with garlic and olive oil, and puree into a smooth paste.
Rinse the chicken, and pat it dry with paper towels. Rub the herb paste all over the chicken, being sure to get underneath as well as on top of the skin. Allow to sit for 2 hours in the refrigerator, or roast immediately, roughly 1 1/2 hours, until the legs are loose, or until the internal temperature of the breast reads 160 degrees and the internal temperature of the thigh reads 165 - 170 degrees. Let rest for 10-15 minutes before carving.
|
