Whole Cut Roasted Chicken. A must have recipe for amazingly tender and flavorful chicken.
I have the amazing privilege of being a part of Golliher Farms food club this summer! For 10 weeks this summer I get to go pick up a batch of farm fresh goods each Saturday and there will always be a mix of meat, eggs, and various produce. Supporting local agriculture is SOOO important to help bolster the local environment and economy so this partnership is very close to my heart.
The first week’s harvest included a whole cut chicken which I chose to roast because I believe it’s the best way to let the natural quality and flavor of the chicken shine through. If you don’t have access to a farm or a butcher to provide you with a whole cut chicken, you can sub in whatever meat cut you desire. I’d recommend about 2lbs of breasts and/or thighs.
Before making this I hadn’t had farm fresh chicken before and WOAH….what a difference! The texture and flavor was 10x better than any chicken I’ve ever had before. Even the next day the leftovers were UNREAL!
This amazing roasted chicken recipe is a foolproof recipe to have on hand. It’s flavor profile is simple yet amazing, you most likely already have all the ingredients on hand, and the method isn’t complex at all. But the results? Those are amazing. And in my opinion, that’s the ultimate test of a great recipe – simple to make, yet tastes amazing!