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Honeyhill Farm Roast Chicken

1 - Honeyhill Real Chicken; fully thawed

1 - Lemon or Orange, quartered
1 - Bunch of fresh Rosemary or Sage
2 - Cloves of Honeyhill Garlic

2 - Tablespoons Olive Oil

Wash the chicken thoroughly under cold running water and pat dry. Smash the fresh herbs, garlic and salt in a mortar and pestle with the olive oil. Massage this mixture inside and out of the bird. Stuff the cavity with lemon or orange quarters. Place the chicken on a rack in a roasting pan with a half cup of water.  Cover with lots of fresh ground black pepper.

Cook the chicken uncovered in a preheated oven at 450 F for 15 minutes then cover and reduce heat to 275 F allowing approximately 15 minutes per pound. Cooking times will vary, please use a meat thermometer.

At 165 degrees F internal temperature, remove the chicken from the oven and let sit covered for 10 minutes before carving.

Real Chicken has a lean, juicy and a dense meat so it cooks much quicker than a typical chicken.

Wiggling a drumstick will not work as a test for doneness with this bird, cook according to the meat thermometer; do not overcook! It should be succulent and very delicious! The best chicken you ever ate!

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