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