How to Roast a Heritage Chicken
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When it comes to heritage chicken, simple is best. Ditch the powders, spice blends, sauces, and condiments—a good piece of meat needs three things: salt, pepper, and fat. Our broilers need a shorter cooking time and are the perfect choice for someone trying heritage chicken for the first time. For this recipe you can use the drums, thighs, the whole bird or the whole bird spatchcocked and cut up. The only cut we don’t recommend for this recipe is cutlets. This recipe highlights the incredible chicken flavor that leaves our customers saying, “I feel like I just ate real chicken for the first time.”
Ingredients:
- Heritage Broiler chicken
- Olive Oil
- Salt
- Pepper
Cooking Instructions: Preheat the oven to 375°F. Place chicken in a roasting pan and coat in olive oil, making sure to rub the oil all over the bird. Sprinkle the chicken with a little salt (kosher meat is pre-salted, so go easy) and pepper, and place in the oven for 30 minutes. After 30 minutes, turn the heat up to 475°F and allow to cook for another 15-30 minutes until the meat is cooked through and the skin has reached desired crispiness. Chicken is cooked through when the center of the meat reaches 165°F. Allow chicken to rest for 10 minutes before carving. Serve and enjoy chicken like you’ve never had before!