Pasture-Raised Roasted Chicken

Experience the full flavor of a regeneratively grown, pasture-raised chicken with this easy and wholesome recipe. By using just salt and proper roasting techniques, this recipe highlights the high-quality, nutrient-dense meat of a truly cared-for bird. It’s a celebration of purity and sustainability, perfect for family dinners or special occasions.

Making Pasture-Raised Roasted Chicken

This Pasture-Raised Roasted Chicken is simplicity at its best, seasoned with just salt to let the bird’s natural, rich flavor shine. Roasted to golden perfection with crispy skin and tender, juicy meat, this dish is a timeless centerpiece for any meal.

Serves:

6-8 people

Time to Prepare:

10 min

Time to cook or cure:

40 min

Skill

Roasting

Serves:

6-8 people

Time to Prepare:

10 min

Time to cook or cure:

40 min

Skills:

Roasting

Ingredients & Tools

Ingredients

1 whole regeneratively grown chicken (1.8 kg)
2 tablespoons coarse sea salt or kosher salt

Tools

roasting tray
oven

Useful Tips

Dry Skin = Crispy Skin: Thoroughly drying the chicken before salting and roasting helps achieve that perfect golden, crispy finish.
Room Temperature Matters: Letting the chicken come to room temperature before roasting ensures even cooking.
Rest for the Best: Always let the chicken rest after roasting to keep it juicy and flavorful when carving.
Save the Drippings: The flavorful juices left in the pan can be used to make a quick gravy or drizzle over the carved chicken.
Don’t Toss the Bones: Use leftover bones and carcass to make a nutrient-rich chicken stock for soups or stews.

Directions

Simply follow these steps in order to make Pasture-Raised Roasted Chicken:

Instructions:

Preparation:
- Preheat your oven to 190°C (375°F).
- Remove the chicken from the fridge about 30 minutes before roasting to bring it to room temperature. Pat it dry thoroughly with a clean kitchen towel or paper towel.
- Check the cavity for giblets and remove them if present (you can save these for stock or gravy).

Salting the Chicken:

- Generously rub 1 tablespoon of salt all over the exterior of the chicken, ensuring even coverage.
- Sprinkle the remaining 1 tablespoon of salt inside the cavity.

Roasting:

- Place the chicken breast-side up in a heavy-bottomed roasting pan or on a wire rack set over a baking tray. This ensures good airflow for even cooking.
- Roast the chicken for 40 minutes at 190°C (4375°F) to create a golden, crisp skin.

Resting:

- Remove the chicken from the oven and transfer it to a cutting board or platter. Let it rest, uncovered, for 15 minutes to allow the juices to redistribute.

Serving:

- Carve the chicken and serve it with your favorite seasonal side dishes, like roasted root vegetables, leafy greens, or freshly baked brea

Storage

For leftover Pasture-Raised Chicken with Just Salt, allow the chicken to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3–4 days. To reheat, warm the chicken in the oven at 150°C (300°F) to preserve its moisture, covering it with foil if necessary. Alternatively, shred the meat and use it cold in salads or sandwiches. For longer storage, freeze the chicken in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating or using in recipes.