Herbed Halved Chicken

Before you read any further, you must say Herbed Halved Chicken five times as fast as you can. It’s not a just a meal but a tongue twister too!

Last weekend we picked up a halved chicken from the farmers market and John and Jaden made a delicious herb butter rub for the bird.  They rubbed both halves with the delicious mixture and cooked the chicken low and slow on the grill until it became tender, savory perfection.  

If you do not want to use butter you can sub clarified butter, ghee, lard, or another fat of your choice.  We served the chicken with roasted winter squash and I made a quick coleslaw with shredded green cabbage, diced apples, sliced almonds, with olive oil and a touch of balsamic vinegar for the dressing

Here’s what John and Jaden created:

   

Herb Halved Chicken

2 chicken halves (or take one whole chicken and cut it in half)

6 tablespoons grass fed butter (we used Kerrygold) or other fat of your choice

3 cloves garlic, crushed or minced

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme leaves, minced

1 tablespoon dried basil

1 teaspoon paprika

1 teaspoon sea salt

Soften butter in the microwave.  Mix the herbs and spices into the softened butter or other fat choice.  Pat dry the chicken halves with paper towels.  Using a rubber spatula, generously rub the herb and spice mixture all over the chicken halves.  Cook on a covered grill skin side up on low to medium low heat for 45-60 minutes.

     

Comments

  1. cTo says

    Awesome! Although, is there other recommended ways of cooking besides grilling? Would a crockpot or other slow cooker work? I imagine roasting in the oven might let it get too try…

    • Joshua says

      We made this this week in the crockpot, we put a whole chicken in for 7 hours on low. Turned out great! Cooked it over some onions for a little extra flavor :)

  2. Stephanie says

    I made this for dinner for my boyfriend and I last night. It was really tasty. I even put a little of the butter under the skin of the chicken. We rounded out the meal with roasted butternut squash and steamed broccoli. Delicious! I ate the leftovers for lunch today, and the chicken was still moist. Thanks for another great recipe!

  3. Stefanie says

    Mocrowave? Looks awesome, but please throw away that radiating food machine, and keep up the good work! Love these recipes!

  4. Karen B. says

    Ohhh that does sound good! I think I am going to make up the herb butter and smear it all over a couple of chickens and roast low and slow in the oven. We over did it with the carbs over Christmas and I am craving protein and last night I was dreaming about herb roasted chicken with sweet potatoes, butternut squash and brussel sprouts roasting below the chicken, soaking up that herby butter goodness. And along side, a crisp salad of winter greens and pear and toasted almonds with a olive oil and lemon juice dressing. YUM!!!!! I will let you know how yummy it turns out!!!

  5. Leanne Wheeler says

    Loved it. My daughter, who fights me on eating every gram of protein, took two legs and half a thigh! I had leg/thigh quarters and I roasted them in the oven for about an hour. I love cooking paleo – all I need is some meat and veg and I’ve got an easy satisfying meal. Love your Everyday Paleo cookbook too!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>