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A Perfectly Roasted Free Range Organic Roasted Half Chicken

Posted On: November 12, 2015

Don’t get us wrong, we completely understand our nations love affair with turkey on Thanksgiving. It’s tasty, it’s huge, and it makes you sleepy – what’s not to love? A turkey can easily feed a small army (or at least 4 of your cousins for a week), but what do you do if you don’t necessarily need that much food? Smaller gatherings call for a smaller bird – and our brand new half chicken may be just what the doctor ordered.

Roasting a chicken can seem like a daunting process, but the reality is that it’s a simple process. You just need to find the find the right bird. There’s a huge difference between a factory-farmed chicken and Beetnik’s chicken. Our chickens are certified organic and free range – which is the highest standard available for poultry in the United States of America. Let us put it this way: if there were an Oscars for poultry, our chickens would take home Best Chicken every single year – no questions asked. They’d just hand the Poultry Oscar to our chickens, they’d accept and give their greatest “clucks” to our chicken farmers Jane and Terry and call it a day. It’s that good. 

 

Ingredients

  • ½ Beetnik Free Range Organic Chicken (thawed)
  • 1 Tsp olive oil or butter
  • 1 Packet Herbs de Provence
  • Salt and pepper

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Method

Preheat oven to 375F. Combine Herbs de Provence with oil and rub over chicken.  Season the chicken with salt and pepper to taste.  Roast the chicken for approximately 45-50 minutes or until the internal temperature reaches 165F.  Remove from the oven and let rest for 10 minutes before serving.

Serving suggestions:

Add potatoes, carrots, turnips, onion, or brussels sprouts for a simple, one pan meal.  Simply toss the vegetables with some oil, season and put in the roasting pan with the chicken.

Sauce ideas:

For a quick sauce to accompany the meal, remove the chicken and vegetables from the pan after roasting.  Return the pan to the stove top and over medium/high heat add some white wine to the pan and stir, scraping the brown bits off the bottom of the pan.  Add a half cup of chicken stock and continue to reduce until a sauce consistency is obtained.  Adjust the seasoning and serve with the chicken and vegetables.

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