Roast Chicken

1 pasture-raised chicken, mostly thawed – 2.5-4 lbs
Herbamare* Organic Herbed Sea Salt

Optional:
2 Organic Lemons
Fresh Cracked Pepper (optional)
Organic garlic cloves, peeled (optional)

Instructions:

1. Preheat oven to 350.
2. Pour out any blood that is in the cavity. You don’t have to wash the chicken. In fact, most hygiene experts recommend you skip washing. They say it can increase your chance of getting sick through bacteria transfer. The bacteria will die in the cooking process.
3. Put the chicken in a baking dish. I like to put down a silicone mat* in the pan to prevent sticking and for easy cleanup. Then place the chicken in the pan on top of the silicone mat. Or you can grease the pan with some ghee just place the chicken directly in the pan. Breast side down will give you more tender breast meat. Or breast side up will give you crispier skin.
4. Sprinkle the Herbamare over all sides of the chicken. 

   Optional: slice lemons in half and place in the cavity. Place peeled garlic cloves in cavity. I usually skip this, but it does add a nice flavor.

5. Bake at 350 for about 90 minutes (depending on your oven) or until the chicken is cooked through. Be sure to check the thighs and breasts. The liquid should be clear with no hint of pink. Check with a meat thermometer if you aren’t sure.
6. Right after you serve the chicken, place the remaining whole chicken in the fridge to cool down while you eat. Putting it in the fridge right away will slow down any rising histamine levels. After you eat and as soon as the chicken is cool enough to handle, separate the meat into individual pieces and freeze.