Winter gatherings call for dinners that are beautiful, tasty, and warming. This whole roasted chicken is easy to put together, and provides enough meat for dinner, leftovers, and a base for homemade chicken stock. If you know our recipes, you know that we’re passionate about local and pastured animals who are treated as humanely as possible. So, if you are able, please support these high integrity farms by purchasing their animals.
For Cleanse and Gut
prep time: 15 minutes
cook time: 1 1/4 hours
1 pastured/free-range chicken
¼ cup olive oil
1 organic lemon, zested, then cut in half
2 teaspoons sea salt
2 tablespoons thyme
1 teaspoon black pepper
Preheat the oven to 425°F. Rinse, then dry the chicken and place in a cast iron pan or glass baking dish. Combine the oil, lemon zest, and seasonings. Rub the mixture all over the skin of the chicken.
Place the halved lemon inside the cavity of the chicken. Using butcher’s twine, tie the drumsticks together.
Roast for 20 minutes at 425F, then drop the heat to 325F and cook an additional 45 minutes. Remove from the oven and allow to rest for a few minutes before serving. You can save the carcass for homemade stock like this one.
Recipe by Frank Giglio
Photography by Jenny Nelson