With our weeks being so busy with school and life, I really look forward to slowly down at the end of the day with a family dinner. For the most part I cook every night, and that means always trying to stay creative with our meals so we don't get bored. One of our favorite go-to meals that the kids and I love is a roasted chicken.
With the holidays coming this is also a great way to cook for a large group where we have been testing out the options from Joyce Farms, a family-owned company where you can discover organic gourmet all-natural chicken and grass-fed beef.
This includes a Heritage Line of Poultry and Game Birds (Poulet Rouge, Poussin, Pintade, Black Turkey and Capon) that are 100% Air chilled - meaning that their birds are never dipped or soaked in chlorinated water or chemicals after processing.
Additionally, the company adheres to the humane care where each of their farms is held to the strictest humane standards. In the natural world, growth takes place in low-stress environments. And that’s why we choose to raise our animals the natural way, encouraging strong immune systems, which in turn, translate to healthier meats.
For this recipe, I made a roast with the Poulet Rouge Fermier heritage breed chicken, a breed that is considered to be the best tasting chicken in the world. A simple way to create a delicious dinner, I also added in some potatoes, carrots, and sweet potatoes that was seasoned with parsley, onion, and lemon for a delicious way to enjoy our precious family time.
Roasted Heritage Chicken, Adapted from Joyce Farms
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4large cloves garlic
1 container vegetable stock
1tsp freshly ground black pepper
13 1/2 lb to 4 lb Joyce Farms Poulet Rouge Chicken
3-4 carrots, cut up
10 small red potatoes, cut up
2 sweet potatoes, cut up
Preheat oven to 350°F.
Remove the chicken from its packaging, and lightly rinse with cold water. Pat dry with a paper towel.
rrots, Slide your fingers between the skin and the breast meat to create a pocket on both lobes of the breast. Stuff this space with as the onion and lemon.
Pour in the vegetable stock and cut up the carrots, sweet potatoes and potatoes and place them in the stock next to the chicken.
Sprinkle with salt, pepper and parsley.
Roast in the oven until minimum internal temperature reaches 165°F, measured in the thickest part of the thigh using a probe thermometer.
Momtrends was not paid for this post. We were given samples for review.