I love simple recipes and this is probably my favorite way to roast a chicken. The only seasonings are kosher salt, cracked pepper and fresh herbs. The way the breast is kept from drying out is to slow roast it breast side down so the bird actually bastes itself as it cooks. The result is a fork tender, succulent, delicately fragrant chicken that will brings raves at the dinner table. This recipe is Paleo and gluten-free.
Rustic Roast Chicken
Yield: 4-6 servings
1 free range whole chicken
Fresh: sage, thyme, oregano and rosemary, basil sprigs
Fresh cracked pepper
Rinse chicken and sprinkle kosher salt inside the cavity and on both sides of the chicken. (Place giblets in the casserole dish) Insert rosemary sprigs in the cavity. Place the chicken breast side down in a casserole dish. Add the remainder of your herbs to the outside skin. Roast for 2-3 hours in a 250° oven till your meat thermometer reads 165 degrees at your thickest parts. Flip the chicken back to breast side up, drain the fat carve and serve.
© 2012 Aron David Bradley