Explore Butcherbox

Roasted Pasture-Raised Heirloom Whole Chicken

Ashley Lonsdale

Ashley Lonsdale

January 10, 2024
Clock icon

2 hrs 15 min

Total

People icon

4

Servings

Protein icon

Poultry

Protein

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Large cutting board

    water resistant

  • Chef’s knife

  • kitchen twine

  • kitchen shears

  • 12-inch cast-iron skillet

  • meat thermometer

  • rubber pastry brush

Ingredients

For the chicken:

  • 1 3-4 pound Pasture-Raised Heirloom Whole Chicken

  • kosher salt

  • freshly ground black pepper

  • butcher’s twine

    optional

  • extra-virgin olive oil

Optional aromatics:

  • quartered onions

  • garlic cloves

    peeled

  • woody herbs

    rosemary, thyme, sage, or oregano

  • lemon(s)

    halved

Step By Step

Instructions

1
Season the chicken generously with salt and pepper, including under the skin and inside the cavity. Set the chicken aside for at least one hour at room temperature. If time allows, rest the chicken on a wire rack placed inside of a rimmed baking sheet in the refrigerator, uncovered, overnight or up to two days.
2
Adjust the oven rack to the center position. Preheat the oven to 400°F and place an oven-safe (preferably cast iron) skillet on the rack. Stuff the cavity of the bird with any aromatics you may have on hand. If not, no sweat! It will still be a great chicken.
3
If any moisture is present on the surface of the chicken, pat it dry with a paper towel or clean cloth. If trussing, cut a long piece of butcher’s twine. Tie the legs loosely together with twine, tuck the ends of the wings behind the bird, and secure with the remaining twine around the neck to hold the wings in place.
4
Brush or rub the chicken skin liberally with olive oil. Remove the preheated cast-iron skillet from the oven and place the chicken in the pan. Return the pan to the oven with the legs facing the back. Roast until the skin is golden brown and an instant-read thermometer reaches 165°F when inserted into the thickest part of the thigh, 40 minutes to one hour.
5
Transfer the chicken to a cutting board and rest for 15 minutes.
6
Remove the butcher’s twine and break down the chicken, beginning with removing the legs, then cutting the breasts away from the carcass, don’t forget the oysters at the back of the chicken where the thigh meets the spine!

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

Build Your Box
Already a member? Log In