One of the things I learned on the farm, raising our own chickens, was that farm chicken isn’t easily served up as boneless skinless chicken breasts or thighs. Most of the time, our home-grown chicken was served as whole, roasted chicken. This brought about the need to create different and interesting whole chicken recipes! 🙂 This was one of the recipes I created on the farm. This recipe can also be found in my GAPS Meal Plans.
This chicken makes an excellent broth! I used it to make my Tomato Soup recipe & it made a tasty soup!
- 1 whole chicken
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup butter or coconut oil, room temperature
- Preheat the oven to 350 degrees.
- Rinse the chicken inside and out and pat dry.
- Set inside of the roasting pan.
- Mix all of the spices in a small bowl and then rub all over the chicken.
- Dab butter or coconut oil all over the chicken
- Set the chicken, breast-side up, in a roasting pan.
- Roast the chicken in the oven for between 1 and 1 1/2 hours, depending on the size of your chicken. Use a meat thermometer to make sure the chicken is getting up to at least 165 degrees fahrenheit and the juices run clear.
- Slice the meat off of the bones and serve.
- Use the bones from this chicken to make an excellent bone broth!
What is your favorite way to roast a whole chicken?