I don’t know about you, but I like my chicken juicy! I also like it to taste like chicken…..good chicken, not chicken injected with something to make it more tender.
The chicken I ate as a child was good pastured chicken with firm, juicy, unadulterated meat. Try this recipe at home for a juicy roasted chicken using the best quality chicken you can afford. I used an organic 4 1/2 pound chicken. Preparing the chicken ahead with the seasonings and refrigerating it for an hour and up to 24 hours will make it even more flavorful!
Lemon Herb Juicy Roasted Chicken
Directions: Preheat your oven to 425º degrees.
1 – 4 1/2 Lb. Good Quality Chicken
2 Tablespoon Grassfed Ghee
1 Organic Lemon
1 Teaspoon Himalayan Pink Salt or Sea Salt, Plus extra for inside the bird
1 Teaspoon of Black Pepper, Plus extra for inside the bird
2 Teaspoons of Dried Parsley
1/2 Teaspoon Dried Tarragon
Directions: Rinse and pat your chicken dry. Place in a roasting pan with a rack. Sprinkle the inside of the chicken with salt an pepper to season the cavity. Rub the outside of the chicken with 2 tablespoons of Ghee. Zest the lemon and mix the lemon zest with 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of parsley and 1/2 teaspoon of tarragon. Sprinkle the herb blend evenly all over the chicken. Quarter the zested lemon and stuff inside the chicken.
At this point you may refrigerate the chicken covered for up to 24 hours or bake it right away.
Bake the chicken in the preheated 425º oven for one hour or until the meaty part of the thigh registers 165º degrees. Remove from the oven and let rest 10 to 15 minutes to retain the juices before slicing.