Oven Roasted Chicken & Green beans with Gravy
Wildly Tasty Slow-Roasted Whole Chicken with Roasted vegetables & Gravy
Wildly Tasty Chicken’s birds live outside on pasture, hunting, pecking, scratching, and eating fresh green pasture. This leads to stronger, healthier, and, we’ve been told, tastier chicken. It also means our birds use their muscles. Applying some simple techniques for preparing grass-fed chicken, such as marinating or seasoning one or two days in advance, can help tenderize those more active
This slow-roasted recipe is a popular way to prepare our Wildly Tasty Chicken. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the resulting broth.
Ingredients
1 Wildly Tasty Chicken Whole Chicken Marinated 24 hours
for variety use 8-piece Package of Wildly Tasty Chicken
1 cup Wildly Tasty Chicken Rub
½ cup Olive oil
1/2 tbsp crushed garlic
1 bay leaf
4 green onions washed
4 large carrots, peeled and cut in half
1 bag fresh green beans washed ends snipped
1 bunch fresh thyme
1 tbsp white ground pepper
Directions
Place marinated Whole Chicken in large baggie
Put favorite rub in bag and smooth the rub all over the bird
(make sure to get rub in the cavity) close bag, leave over night
Pre-heat oven to 325 degrees F
This slow-roasted recipe is a popular way to prepare our Whole Chicken (8-piece chicken too). Cooking poultry with the bone in adds more flavor and nutrition to the meat and the resulting broth.
Put thyme, onions and bay leaf on bottom of roasting pan
Layer carrots, and green beans on top
Whisk garlic and pepper in olive oil. Drizzle olive oil over top
Place Chicken (do not rinse off rub) on top and cover
Cook for 1 hour. Baste after 30 minutes
Raise oven to 375 degrees F, uncover and cook 30 minutes
Check with meat thermometer (165 degrees F). Remove and rest for 10 minutes
Recipe 2 Chicken Gravy
Ingredients 
½ cup unsalted butter
½ cup all-purpose flour
1 cup cooled chicken stock from pan
1/3 cup heavy cream
Salt and pepper to taste
¼ tsp Cayenne pepper
Directions
Melt butter in sauce pan over medium-low heat
Whisk in flour approx. 10 minutes
Gradually stir in cooled chicken stock with whisk.
Reduce heat to low
Bring gravy to simmer
Stir until thick approx. 10 minutes
Stir in heavy cream and salt, pepper, cayenne.
Serve:
Place Chicken on platter with vegetables around it
Serve with gravy and whole grain crusty bread
Servings: 4