09/04/2026
Harvest Haven Pasture Raised Whole Chicken – Truly pasture-raised, these chickens are moved to fresh pasture daily, where they get a diet of lush grasses, bugs, and certified organic feed. The result is plump birds that have tender, tasty, and moist meat. Perfect for dinner!
Harvest Haven Pasture Raised Chicken Bone Broth – Bone broth has so many health benefits, especially for your joints and digestive system. Besides being a refreshing warm beverage, its use as an ingredient is invaluable in many recipes.
Roast Chicken
Ingredients
6 lb. Harvest Haven chicken
Salt and Pepper
1 large bunch thyme, plus 20 sprigs
1 head Harvest Haven garlic, cut in half crosswise
1 lemon, halved
2 Tablespoons butter, melted
1 large Harvest Haven cooking onion, sliced into large chunks
4 whole Harvest Haven carrots, sliced into 4-inch chunks
1 bulb of fennel, tops removed, cut into wedges
2-3 Tablespoons olive oil
For the Gravy:
2/3 cup Harvest Haven chicken bone broth
3 tablespoons butter
3 tablespoons flour
Instructions
Note: An easy rule of thumb is that chicken takes about 15 minutes/pound to roast at 425°F.
Pat the chicken dry with paper towels.
If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.
Preheat the oven to 425°F.
Seasoning the entire chicken generously with salt and pepper.
Stuff the chicken with the thyme, garlic, and lemon.
Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.
Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.
Place the sliced onions, carrots, and fennel bulb on the bottom of a roasting pan.
Sprinkle the vegetables with salt, pepper, 20 sprigs of thyme, and drizzle generously with olive oil. Use your hands to toss to evenly coat the vegetables.
Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.
Roast (uncovered), for 1 1/2 hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.
The chicken is done when the juices run clear and the internal temperature reads 165° F. (Place a meat thermometer into the thigh to check the temperature.)
Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!
Slice and serve with the roasted vegetables.
Pour the chicken drippings into a large measuring cup.
Top it off with chicken broth to make 2 cups.
Melt 3 tablespoons of butter in a saucepan over medium heat.
Add 3 tablespoons flour. Whisk for 1 minute.
Add half of the gravy juice/broth. Whisk until there are no lumps.
Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more.
Season with salt/pepper if desired. Done!
Note: If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned. Roast for an additional 5 minutes or so. Keep a close eye on it.
Recipe adapted from thecozycook.com*
