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Eldhús elgs

From hearth, hunt, and hall.

Old fire. Heavy iron. Honest food.

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Lunch / Dinner

Roasted Herbed Chicken

Prep time15 minutes
Cook time55 minutes
Total time1 hour 10 minutes
Servings1 large serving or 2 moderate servings

Ingredients

  • 2 chicken thighs, preferably bone-in and skin-on
  • 1 chicken breast, preferably bone-in and skin-on
  • 1 tablespoon lard or cold-pressed rapeseed oil
  • 1 teaspoon crushed juniper berries
  • 2 garlic cloves, crushed
  • 1 teaspoon dried thyme or fresh thyme leaves
  • Sea salt, to taste
  • A small splash of mead or apple cider, optional

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Rub the chicken with sea salt, crushed juniper berries, thyme, and garlic.
  3. Heat the lard or rapeseed oil in a cast iron skillet over medium-high heat.
  4. Place the chicken skin-side down in the skillet and cook until the skin is deeply golden. Turn and briefly brown the other side.
  5. Transfer the skillet to the oven, or place the chicken in a cast iron roasting dish.
  6. Roast the chicken for 35 to 40 minutes, or until completely cooked. Baste with a small splash of mead or apple cider halfway through cooking, if using.
  7. Remove the chicken from the oven and allow it to rest for 5-10 minutes before serving.

Nutrition

Nutrition information is an estimate based on ingredients and has not been laboratory tested or independently validated.

Works Well In

Notes

Nutrition estimate assumes the full recipe is one large serving, with edible meat from two skin-on chicken thighs, one skin-on chicken breast, and one tablespoon of cooking fat. Divide roughly in half for two moderate servings.