We're roasting one of our last grass-fed broilers for dinner tonight. These are so easy to cook! I place the chicken breast side up in the roasting pan, drizzle with olive oil, and sprinkle with sea salt and an herb mix. I cover tightly with my roasting pan's lid and bake at my oven's lowest temp (170) until a thermometer placed in the thigh reads 165-170.
We have enjoyed every one of the birds we've cooked thus far. Aside from the superior flavor, it has been nice having the peace of mind knowing that we are eating chicken that contains no hormones and no antibiotics; birds that we raised on real grass and in an environment that treated them kindly, let them bask in the sunshine, and allowed them to scratch in the dirt and eat what they chose.
We enjoyed having them and look forward to our next batch, which will be coming soon!