A perfectly roasted chicken should never be underestimated.
With something as simple as a roasted chicken, it's especially important to start with great meat. Our pasture-raised chickens come from Jolly Barnyard where the birds live their whole lives outside and are moved twice daily to fresh pasture. This is chicken that has flavor, which means your dinner won't fall flat.
Roasted Chicken with Lemon & Thyme
3 Sprigs Thyme
1 Cup Chicken Stock
3T butter, cold
Preheat oven to 450ºF. Remove chicken from the fridge and pat dry. The drier the skin before roasting, the crispier it will get.
Place in a cast iron pan and season both the interior and exterior liberally with coarse salt.
Roast for 45 minutes or until the internal temperature reaches 165ºF.
Allow the chicken to rest for 10 minutes in the pan then move to a cutting board.
Put the pan on the stove over high heat and add the thyme and chicken stock. Cook until the stock has reduced by half.
Remove the pan from the heat and add the juice of one lemon. Slowly add the cold butter while stirring.
Cut up the chicken and pour the sauce over it. Serve with roasted vegetables and toasted rustic bread.