Roasting a whole chicken at home is one of the easiest and most versatile ways to cook chicken.
Free-range, small-batch chicken costs more to butcher per pound of meat than large animal cuts of meat such as beef. That's why organic chicken parts can be so expensive. When it comes to poultry, whole chickens give families the best bang for their buck.
This recipe simplifies what it takes to prepare a wholesome, family-sized meal with minimal effort and extraordinary taste.
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4-5
FarmDeliver Shopping List
- 1 whole, free-range chicken from FitzMitt Farm
- Great served with roasted vegetables and bread rolls
Additional Ingredients
- 1 tablespoon sea salt or pink salt
Directions
1. Remove the whole chicken from the freezer and let thaw in the refrigerator for around 24 hours.
2. Remove the chicken from its bag. Let it drain and pat it dry.
3.Place it in a casserole dish or on a baking sheet.
4. Rub the salt all over the chicken, making sure the entire exterior is covered in salt. It should stick pretty well if you rub it in.
5. Cover with aluminum foil and return it to the fridge for at least 8 hours or up to 24 hours.
6. Remove the chicken from the refrigerator and preheat the oven to 375F.
7. Fully tuck the aluminum foil around the chicken like a loose shell.
8. Place the chicken in the pre-heated oven, keeping it covered until it reaches temp and is cooked through, but being careful to pull it out as soon as it is cooked and not a minute longer. It should be really juicy.
9. As soon as the chicken is cooked, remove the foil and return it to the oven on Broil. Broil for just a couple minutes until the skin is crispy, flipping the chicken to broil both sides if desired. Don’t overdo this stage or you’ll risk drying out the chicken.
10. As soon as it's crispy, remove the chicken from the oven and serve.
