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K-Five Homestead & Farm Chicken Recipe

Farm Fresh Roasted Chicken Recipe

Who doesn’t love a good roasted chicken recipe?! By using a farm fresh chicken, you help your chicken soak up every little bit of flavor you incorporate into the roasting pan. And when I say the flavor is PHENOMENAL, I am not exaggerating! It is super easy to make, but tastes like you slaved away in the kitchen. Give it a try, you won’t regret it!

Farm Fresh Roasted Chicken

1 4-5 lb. farm fresh whole chicken

1 gallon of water
1 cup of salt
1/2 cup of Raw unpasteurized Honey
1 Tablespoon of dried Bay leaves
1 Tablespoon of dried Sage
1 Tablespoon of dried Rosemary
1 Tablespoon of dried Thyme

Basting juice:
3 cups of homemade or store bought Chicken broth
1.5 teaspoons dried Sage
1.5 teaspoons dried Rosemary
1.5 teaspoons dried Bay leaves

Olive oil
Salt & Pepper
Root vegetables – we used Zucchini & Yellow Crookneck Squash
1/2 onion
2 cloves of garlic
1/2 lemon

Place whole chicken in a covered container with brining recipe for 12-18 hours in the refrigerator. When removing the chicken after brining, you can choose to rinse the chicken off – I don’t, and haven’t noticed an issue with saltiness.

Chop up your root vegetables in chunks and lay in the bottom of the roasting pan. Lay the chicken breast side down and coat both sides with olive oil and salt and pepper. Place the onion, garlic and lemon into the cavity of the chicken. Mix up the basting juice and pour over the chicken and into the pan.

Put the chicken UNCOVERED into the oven at 275*F degrees for 30 minutes. Baste with juice, and set timer for 30 more minutes. Go ahead and baste again, check temp – should be around 100-110* already, set timer for 20 minutes. Flip chicken (if you want both sides skin to be crispy), baste and set timer for 10 minutes. Chicken should now be roughly 160ish* degrees. Pull chicken out and cover to rest for 20 minutes – this is IMPORTANT! You want the juices to come to rest in the meat – you’ll thank me, I promise! I always check the chicken temp before cutting into, it needs to be at minimum 165*, and truthfully no more than that, as it will dry the meat out and make it tough.


I will link a PDF of the recipe so you can download and print for your recipe book. If you have made this, leave me a comment below and tell me what you and your family thought! And don’t forget to share with your family and friends, you know they will want an amazing roasted chicken recipe too!

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