A perfect Sunday recipe

Ingredients:

1 whole Open Pasture Meats Chicken

2 tablespoons of olive oil

1 lemon cut in half

4 cloves of garlic minced

1 onion thick sliced

3 sprigs of fresh herbs of thyme to be inserted into the cavity of the chicken

1 tablespoon of chopped sage

1 tablespoon of chopped thyme

1 tablespoon of rosemary

Salt

Pepper

1/2 cup of broth or water

Preparation and Cooking

1. Preheat the oven to 425 degrees and make sure the rack is in the middle of the oven or lower

2. Remove the thawed Open Pasture Meats whole chicken from the packaging and pat dry with a paper towel

3. Place the 2 lemon halves, the 3 sprigs of thyme and the thick sliced onion into the cavity of the chicken

4. In a small mixing bowl add the herbs, garlic and olive oil and mix until it basically becomes a paste

5. Rub the paste onto the outside of the Open Pasture Meats Chicken

6. Place the Chicken in a roasting pan with an elevated rack. Pour the broth or water into the roasting pan.

7. At 30 to 40 minutes after placing the chicken into the oven, use the fluid at the bottom of the roasting pan to baste the chicken

8. The Chicken will be done after 1 hour and 30 minutes. The internal temperature at the thick part of the breast or thigh should be at a minimum of 165 degrees

9. Once the internal temperature has been reached pull it out of the oven and let rest for 15 minutes.

10. Enjoy !!!!!!