Roasted Chicken with Sauteed Winter Vegetables

  • 1 pastured broiler chicken, 3-4 pounds
  • Sea Salt
  • Black Pepper
  • Cumin

Preheat oven to 350°.

Butterfly the chicken. That means, take kitchen scissors and cut out the backbone/spine out, so the bird can lay flat in a baking pan. Here is a video that shows you how Butterfly a chicken:

Lay the chicken in the pan skin side up.

Season the chicken with sea salt, black pepper and cumin on both sides (top and bottom).

Roast the chicken 12-15 minutes per pound.

Take the chicken out of the oven and let it rest for 1/3 the roasting time.

Top with Rosemary Gravy.


Rosemary Gravy

  • 1 tbsp. grass-fed butter
  • 2 tsp. all purpose flour
  • 1/4 tsp. dried rosemary chopped fine
  • Fat drippings from roasting pan

Drain the fat from the bottom of the roasting pan and set aside.

In a small sauce pan sauté butter and flour creating a rue.

Slowly add in the juices and fat from the chicken roasting pan.

Add the chopped rosemary and cook until slightly thickened.


Sauteed Winter Vegetables

  • 1/3 cup water
  • 1 leek, washed and chopped (use both white and green)
  • 2 carrots, cut into thick matchsticks
  • 1/4 head cabbage, sliced into thin strips
  • 2-3 kale leaves, sliced thin
  • 2 tsp. organic olive oil
  • A couple of pinches of Sea salt

Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.