Farmhouse Roasted Chicken

Serves 4 - 6

Two 2.5 to 3 pound chickens, preferably Organic

2 Tablespoons Olive Oil

2 Tablespoons Unsalted butter, softened

1 Tablespoon Worcestershire Sauce

Juice of 1 Lemon

2 Teaspoons Dried Oregano

2 Teaspoons White pepper

1 Teaspoon Paprika

1 Teaspoon Salt

½ Cup Chicken Stock

  1. Rinse the chickens inside and out with cold water and pat dry. Let them rest at room temperature for 30 minutes
  2. In a bowl, combine the olive oil, butter, Worcestershire and lemon juice
  3. In another bowl, mix together the oregano, pepper, paprika and salt.
  4. Brush the chickens with the butter mixture and season with the herbs. Put the chickens in the glass container, cover with plastic wrap and refrigerate overnight 8 – 12 hours.
  5. Next Day….
  6. Preheat oven to 190C.
  7. Remove chicken from the refrigerator and let them sit on the counter for 30 minutes
  8. Out the chicken in a roasting pan and spread the butter evenly over the chickens
  9. Roast for 1 hour and 20 minutes, basting a few times with the pan drippings, if the chicken browns quickly, tent the chickens loosely with aluminium foil.

10. Raise the oven temperature to 200C. and cook the chicken s for an additional 12-15 minutes

11. Transfer the chickens to a cutting board and rest for 10 minutes

12. Meanwhile, add the broth to the roasting and bring to a boil over your stove.

13. Stir for one to 2 minutes, scarping off the bottom of the pan.

14. Season to taste

15. Place chicken on a serving platter and pour broth over the chicken and enjoy!

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