Free Range Roasted Chicken with Juniper and Herb
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- 4-5 lb
- free range chicken
- 1 Tbsp
- rosemary, fresh, chopped fine
- 5-6 large
- fresh sage leaves, chopped fine
- 2 Tbsp
- dried juniper berries, crushed with mortar and pestle
- 2 large
- garlic cloves, finely minced
- 1 1/4 tsp
- kosher salt
- 1/2 tsp
- coarse ground pepper
- 6 Tbsp
- olive oil
- 1 large
- lemon, halved or quartered
- 1/2 c
- dry white wine
1Wash chicken and pat dry with paper towels.
2Mix rosemary, sage, juniper berries, salt, pepper, and garlic in a small bowl.
3Use 2-3 Tablespoons of olive oil to coat both the inside and the outside of the chicken. Use 1/2 of the herb mix to season the inside of the chicken and the remaining half to season the outside of chicken.
4Place the lemon pieces inside the chicken cavity. Use kitchen twine to tie the chicken legs and the wings in place.
5Pour the remaining olive oil in a roasting pan or iron skillet and place the chicken on top breast up.
6Bake in a 350 degree oven for 1 1/2 - 1 3/4 hours. Turn and baste every 10 minutes or so after the first half hour.
7When done, remove from oven and keep warm until you serve sliced or quartered.
8Separate the fat from the drippings. reduce the drippings and deglaze pan with 1/2 cup dry white wine. Spoon over chicken pieces to serve.