Simple Roast Pastured Chicken

Pastured birds are leaner and more active than grocery store chickens, with more flavor and less fat. Salt early, roast hot, and let it rest.

Ingredients

• 1 Rocky Ridge whole chicken, thawed
• 1 tablespoon kosher salt (about 1 teaspoon per pound)
• 1 teaspoon black pepper
• 2 tablespoons butter, softened, or olive oil
• Optional: 1 lemon (halved), a few garlic cloves, fresh thyme or rosemary

Steps

1. Dry brine (the night before if you can). Pat the bird dry. Salt it all over and inside. Set it on a plate, uncovered, in the fridge for 8 to 24 hours. This gives you crisp skin and seasoned meat.
2. Heat the oven to 400°F. Take the chicken out about 30 minutes before roasting.
3. Prep. Rub with butter or oil and season with pepper. Put the lemon, garlic, and herbs in the cavity if using. Tie the legs together.
4. Roast breast side up in a cast iron skillet or roasting pan. Start checking at 50 minutes. It’s done when the thickest part of the thigh reads 165°F. Most of our birds take 60 to 80 minutes.
5. Rest 15 minutes before carving, so the juices stay in the meat.
6. Save the carcass for our Homemade Chicken Stock.