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. 



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




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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