WHOLE ROASTED GREENER GRASS FARMS SOY FREE CHICKEN
dairy free, gluten free, grain free, and soy free
Preheat oven to 425. Place a 12 inch cast iron skillet into the preheating oven. As the oven and pan heats, prepare the chicken. Remove chicken from packaging and tuck the wings under. It might take a little skill to get the wings in place. Don't be scared, you won't break the wing. If so, the bird is dead (lol). Next, grab a sharp knife and cut the skin around the legs, so all juices can drain while cooking. I like to cut the skin enough so the leg can easily fold to the side. Once the skin is cut, grab a piece of twine approximately 6 inches long, and tie the legs together. If you need assistance or an example, click here to watch my live video! Once the chicken is prepped and the oven is preheated, simply place the chicken into the hot cast iron skillet. Let cook for 40 minutes (DO NOT OPEN THE OVEN WHILE COOKING). After 40 minutes, the chicken should be atleast 140-150 degrees. Close the oven door, and turn off the oven. Let the chicken rest in the hot oven for another 30-40 minutes. Remove from oven and let cool. Enjoy!
I like to make a pan sauce with my drippings. I simply add 1/2 an onion, a clove of garlic, and 1/2 teaspoon thyme leaves to the drippings. I bring that to a simmer and add 1 teaspoon dijon mustard. I will sometimes add a splash of homemade chicken stock. Let simmer until mustard is well incorporated. Remove from heat and add 2 tablespoons grass fed butter and 2 teaspoons red wine vinegar. I promise... this stuff is the real deal.