Roasted Chicken is a great meal to make when having a dinner party or a family gathering. Not only does roasted chicken fill the entire house with a warm and savory aroma, it also makes enough to food to feed a small country, or around 8 moderately hungry guests. This whole roasted chicken is a super filling meal to enjoy during the 21-Day Program, and paired with some of our side dishes, like Roasted Artichokes With Garlic and Lemon, can make for a delectable and savory feast, that looks like we slaved in the kitchen for hours, when really it was quite simple and easy to prepare.
Why We Want Free-Range/Pastured Chicken In Our Roasted Chicken
Pastured chicken is a healthier and more humane way to raise chickens on farms. This means that chickens have access to land and can roam around freely, they are not holed up in small cages or crammed in with other animals. This method is ideal because it lets the chicken engage in their natural behaviors and to eat food they were meant to, instead of a grain diet. This ensures that the chicken are healthier and happier, resulting in a better quality chicken for us. Studies have shown that meat from pastured animals are better for our health. Compared with commercial products, they offer more good fat and are higher in antioxidants.
Our Roasted Chicken is Packed With Protein and Vitamins
Chicken contains high amounts of protein, which can help to support a healthy body weight and is a great addition to a traditional diet if we are looking to build and develop muscle, while adding more protein into our daily routine. Chicken is also packed with Vitamin B and Vitamin D helping to boost our immunity and increase our calcium absorption, making this roasted chicken an awesome staple recipe to have on hand when you are looking for a simple, tasty and nutritious meal.
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