Easiest Roast Chicken with Chicken Salad Suggestions
Declare Your Independence from Mediocre Food
Words by Kayla & Justin Butts Photos by Rachel Benavides
All men are created equal. It says so in the Declaration of Independence, right in front of life, liberty, and the pursuit of happiness.
But, nobody said all chickens are created equal. Unfortunately, chickens don’t have an inherent right to be tasty. The way a chicken is raised can make it exquisitely delicious or bland and boring.
Sadly, conventional chickens are raised in huge warehouses, in conditions less than sanitary, without ever spending a day in the sunlight. These birds are fed the cheapest possible ration of GMO corn and soybeans. It is not surprising that the birds are less than spectacular on the table.
Pastured chickens, on the other hand, are raised the old-fashioned way in the fields and forests of local farms. You can take a trip to the farm and see them for yourself roaming the pastures (hence, “pastured chickens”) in the fresh air and beaming sunshine. These birds spend their happy days scratching in the green grass for weeds, bugs, and other native forage. The diet and lifestyle of these chickens create
a profound difference in their taste.
Extraordinary ingredients make extraordinary meals. That is why the best chefs in America from Dan Barber to Sean Brock go to such lengths to find pastured birds for their restaurants. When you start with a high-quality bird, you only need a simple recipe to make it sing.
This roasted chicken recipe is as simple as it gets. We like to use leftovers for chicken salad, and we offer two of our favorite recipes here. If you send the little ones to school with this chicken salad on homemade bread, you should also teach them jiu-jitsu, because they will have a fight on their hands if the other kids (and teachers) find out.
You have the right to life, liberty, and the pursuit of excellent chicken. So find a pastured bird raised in East Austin and declare your independence from mediocre food!
Roast Chicken
Prep Time: 2 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
3-6 lb whole chicken (preferably pastured)
2 T olive oil
Sea salt and cracked pepper
Directions:
Place your oven rack in the second to bottom position. Place a broiler pan in the oven. Preheat the oven to 375°F.
Pat chicken dry with paper towels. Brush skin with olive oil and season liberally with salt and pepper.
Once oven is preheated, place chicken breast side up on broiler pan. Cook for 30 minutes. Rotate chicken 180° so that back is facing up and cook an additional 30 minutes. Rotate chicken another 180° so that it is breast side up again. Cook 10-30 minutes, until the temperature of the thigh meat next to the bone registers 175°F – 180°F.
Let chicken rest for 10 minutes prior to serving to allow juices to redistribute.
Thai Chicken Salad
Prep time: 15 minutes
Ingredients:
3/4 c plain Greek yogurt
1/4 c mayonnaise (recommend Duke’s brand)
2 t Sriracha
1 stalk lemongrass (about 2-3” long), with outer covering removed
1 splash of Mirin
Meat of one whole roasted chicken, shredded or cubed
1/2 c red cabbage, julienned
1/4 c fresh basil (preferably Thai), chopped
2 t sesame seeds
Sea salt and cracked pepper
Bean sprouts (optional)
Directions:
In a medium bowl, combine yogurt, mayonnaise, Sriracha, lemongrass, and Mirin. Mix well, occasionally bruising the lemongrass with your whisk to release its flavor. Set aside.
In a large bowl, combine remaining ingredients and stir until incorporated. Remove lemongrass stalk from reserved yogurt mixture, and add to chicken. Stir well. Enjoy on a large leaf of lettuce with a slice of avocado.
Sweet & Savory Chicken Salad
Cook time: 5 minutes
Prep time: 25 minutes
Ingredients:
1/2 c pecans, chopped
1/8 c sunflower seeds, shelled
Meat of one whole roasted chicken, shredded or cubed
One small bunch grapes (about 10-15), halved
1/4 c fresh parsley, chopped
1/8 c fresh mint, chopped
1 bunch chives (about one ounce), chopped
1/2 c plain Greek yogurt
1/2 c mayonnaise (recommend Duke’s brand)
1 t Dijon mustard
1 T fig preserves
2 t honey
1 t poppy seeds
Sea salt and cracked pepper to taste
Directions:
Arrange seeds and pecans in a single layer on a baking sheet. Broil on low for approximately 5 minutes, stirring frequently. Remove from heat and cool until room temperature.
Combine chicken, grapes, pecans, seeds, and herbs in a large bowl. In a separate bowl, combine remaining ingredients and stir until well incorporated. Add yogurt/mayonnaise mixture to chicken mixture and mix well. Enjoy your chicken salad between toasted wheat bread, atop a green salad, or stuffed into a fresh avocado.
