Recipe for Amanda’s Roast Chicken

Apr 27th, 2017 | By | Category: blog
Roast Chicken right out of the oven

Roast Chicken right out of the oven

Amanda Love’s Roast Chicken Recipe

Roasting a chicken is something every cook should know how to do. It may seem intimidating at first, but it really is easy once you get the hang of it. I am going to give you the recipe for making it work every time.

But, first, let us talk about quality. Not every chicken is created equal, folks. If you go to the grocery store and buy a chicken, you can pretty much count on the fact that you are buying a creature that has lived a crowded, miserable existence, has eaten GMO, pesticide laced food, been given hormones to grow faster and bigger and antibiotics to cure sickness.

Most of these factory farm raised chickens never get to express their “chickenness” as Joel Salatin is fond of saying and are stuck in a small pen with five or six other chickens instead of being outside, scratching around for worms and bugs and being in the sunshine.

I don’t have enough room in this article to mention all the negative things that eating a conventional raised chicken will lead to. However, you can do the research – the taste bud research and test the difference yourself. I bet you will find that the pasture- raised chicken is much more tender and delicious than the confinement raised chicken and something you can actually feel good about eating! Vote with your pocketbook and support pasture-raised animals instead of CAFO, (Confinement Animal Factory Operation) raised animals.  ~ Amanda Love


For the Brine
• 1 Tablespoon good salt
• 1 quart filtered water, plus more to cover bird

For the Chicken
• 3–4 pound whole organic or pasture-raised chicken
• 2–4 tablespoons of fat of choice
• Fresh herbs – rosemary, thyme, sage, lavender (any or all)
• 3–4 cloves of fresh garlic
• 1 teaspoon each of good salt and pepper
• 1 lemon, halved


1. Dissolve the salt in the water for the brine; place the chicken in a large bowl and cover with the brine. Add more water until chicken is submerged. Cover bowl with cling film, and set in the refrigeraor for minimum of 20 minutes, up to 2 hours.
2. After the bird has been brined, preheat oven to 375 degrees F.
3. Wash your chicken and pat dry. Remove any organs or gizzards.
4. Mince herbs and garlic and mix together with fat of choice. Add salt and pepper to mix. Rub all over chicken, inside cavity and under skin. To get under skin, you will have to wrestle the skin loose from the meat and slide your hands inside. Place lemon inside cavity.
5. Place chicken in a glass baking dish and roast uncovered for 2 hours. Chicken is done when a thermometer registers 180 degrees F [Editor’s Note: says 165 degrees F is sufficient].
6. Once it is fully cooked, remove chicken and let rest for about 10 minutes before carving.

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