Description
Live stronger and keep it craveable with this oven roasted pasture raised chicken dinner!
This recipe brings out the best in pastured raised chicken. Prepare for high flavor and tender juicy chicken—restaurant style. Add vitamin rich shiitake mushrooms, green cabbage, and red bell peppers for a complete nutrient rich dinner.
Ingredients
Units
Scale
Dry Brine:
- 1 tablespoon sea salt
Vegetables:
- 1 medium head of green cabbage (approximately 10 cups chopped)
- 1 1/2 cups diced shiitake mushrooms
- 1 cup diced red bell pepper
- 2 tablespoons ghee (plus more for coating pan)
- 1/4 teaspoon sea salt (plus more for sprinkling)
- 2 medium russet potatoes sliced thin (1/8”)
- Sea salt to taste
- 1/4 teaspoon black peppercorns, grind using mortar and pestle
Chicken:
- 1 whole pasture raised chicken (3-3.5 pounds)
- 1 teaspoon sea salt
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon coriander seed, grind using mortar and pestle
- 1/2 teaspoon black seeds (nigella sativa), grind using mortar and pestle
- 1/4 teaspoon kelp granules
Baste:
- 2 tablespoons ghee
- 1 tablespoon mirin
- 1 teaspoon Ume plum vinegar
- Pinch of hing
Instructions
Day 1:
- Dry Brine: Rub 1 tablespoon sea salt over the entire chicken including inside the cavity.
- Place chicken on a plate in the refrigerator overnight. Leave uncovered.
Day 2:
- Preheat the oven to 450°.
- Dry the whole chicken with paper towels. Set aside at room temperature.
- Vegetables: Dice 1 medium head cabbage (approximately 10 cups), 1 ½ cups shiitake mushrooms, and 1 cup red bell pepper. Place vegetables in a large bowl with a lid and toss with 2 tablespoons melted ghee and ¼ teaspoon sea salt.
- Coat a 9×13 baking dish with ghee. Slice 2 medium russet potatoes into thin slices and line the bottom and sides of the pan with them. Sprinkle them evenly with sea salt to taste. Place the chopped vegetables in the potato lined pan. Sprinkle with ¼ teaspoon whole black peppercorns (grind using mortar and pestle).
- Chicken: Mix 1 teaspoon sea salt, 1 teaspoon sweet paprika, ½ teaspoon coriander (grind using mortar and pestle), ½ teaspoon black seeds (grind using mortar and pestle), and ¼ teaspoon kelp in a small bowl.
- Rub the spice mix over the chicken including under the skin on the breasts. Truss the chicken. Place the chicken on top of the bed of cabbage. Insert thermometer into the center of the thigh.
- Roast at 450° for 20 minutes.
- Baste: In the meantime, melt the 2 tablespoons ghee in a small saucepan. Remove it from the heat and stir in 1 tablespoon mirin, 1 teaspoon Ume plum vinegar, and a pinch of hing.
- When the chicken finishes the first 20 minutes of cooking, briefly remove it from the oven and drizzle the sauce over the chicken.
- Place the chicken and vegetables back in the oven. Reduce the heat to 325° and continue to roast for 1 hour and 25 minutes or until thigh meat reaches 175°. (test multiple places)
- Remove the chicken, and let it rest 10 minutes before serving.
Notes
After the meal cooks, set the chicken on a cutting board to rest before carving. Stir the vegetables, and then cover them, or set them in a warm (not hot) oven to keep warm until serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
