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Savory And Easy Roasted Chicken with Vegetables

Ingredients

  • 3-4 lb organic pastured chicken find pastured chickens here
  • 1/4 lb pastured butter
  • For The Marinade Wet Ingredients
  • 1/4 cup of kombucha Trust me this replaces the wine but is amazing
  • Juice of one lemon
  • 1/4 orange juice
  • 1 tsp coconut aminos find coconut aminos here
  • 1 tbsp mustard
  • Dry Ingredients
  • 1 tsp Himalayan or celtic salt (I like this one
  • Mixed pepper to taste
  • Fresh Thyme
  • Dash of Italian herbs mix
  • 1/2 tbsp paprika
  • 1/2 tsp turmeric find certified organic turmeric here
  • 1/2 tsp garlic powder
  • The Vegetables
  • 1 cup brussel sprouts halved
  • 1/2 cup diced brown mushrooms
  • 1/2 cup finely diced red onion
  • 6 small red potatoes

Instructions

  • (Day before cooking)
  • Rinse the chicken thoroughly inside and out. Remove any pin feathers, fat and pat the outside dry. (Remove giblets if any). Set aside.
  • The Marinade
  • In a large mixing bowl add the wet ingredients frist. Add the dry ingredients next, and whisk until all ingredients have fully incorporated.
  • Wear gloves then proceed to rub the marinade all over the chicken-- including inside thoroughly.
  • Put in the refrigerators just so all of those juices and flavors saturate the chicken meat. Turn bird once or twice before cooking.
  • Let it sit overnight or even longer.
  • (Next Day- Cooking)
  • Take butter out of the fridge so it will be room temperature and ready to be used shortly.
  • Preheat oven to 450 degrees F(230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. (This step will give it that nice golden color and crisp the skin) Then reduce the temperature to 350 degrees F (175 degrees C) and at this point you are going to roast the chicken for 20 minutes per pound.
  • Here is where you use the butter. Grab a piece of butter and carefully insert it under the skin in different areas of the chicken. +
  • In a roasting pan (I used my turkey roasting pan) place the chicken on the rack. Pour some of the marinade evenly. If you have any left save it and add it 15 minutes or so later. (Here
  • And the vegetables? I actually like to add the vegetables 15-20 minutes into cooking the chicken. However, you can spread the vegetables and potatoes at the same time you with the chicken.

Notes

**Always store chicken in the fridge while it marinates, even if you only plan to let it soak for 30 minutes.
+ Oh this tip will come handy for us rookies ha: Tie the together with kitchen string and tuck the wing tips under the body of the chicken.source