Organic Chicken Recipe

By on Sep 29, 2010 in Recipes

Ingredients:
  •  
    • 1 4-pound organic chicken ( I used 4 organic skinless/boneless chicken breast)
    • 1 tablespoons dried herbs (any combination of sage, thyme, rosemary, oregano)<<organic
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup organic coconut oil 
    • kosher salt and freshly ground black pepper
    • Fingerling Potatoes, skin on, wash good use a dozen…

Preheat the oven to 450F.

Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat.  Set aside.

With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and coconut oil in a small bowl. Brush or rub the chicken all over with half the herb-oil mixture.  Sprinkle the breast with salt and pepper. Place the breasts it in a large, shallow roasting pan. Set aside.

In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a single layer.

I also use a tablespoon of the organic chicken paste…mix with ONE cup bottled water.

Place the pan in the oven,  at 450F degrees for 30 minutes. Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door. Lower the heat to 350F. Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.

I use my stoneware oven with lid.

Serve with your favorite steamed veggie….taste like Thanksgiving in September….

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