Roasted Heritage Chicken

Recipe by Yadidya Greenberg and Frank Reese

We recommend brining a whole heritage bird first, preferably overnight, then roasting it in a low oven with herbs.  It’s important to make sure the pan is tightly covered during roasting so the bird doesn’t dry out — if it is especially large, add a little extra moisture to the pan while it roasts (stock, water, or chopped vegetables).  We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination of herbs and fruits for the brine, rub and stuffing.


  • 1 3-5lb Grow and Behold Whole Heritage Chicken
  • 2 gallons water
  • ¼ cup salt
  • ¼ cup sugar
  • handful of dried herbs
  • 1 teaspoon peppercorns
  • handful of fresh herbs ½ minced
  • ⅓ cup Olive oil or shmaltz
  • 3-5 cloves garlic, minced
  • 1 lemon, zested and cut in half


  • Prepare the brine: mix water, salt, sugar, dried herbs and peppercorns and fully submerge chicken in brine 4-18 hours (in the fridge). Remove from brine, pat dry, discard brine.
  • Rub Before roasting massage the minced fresh herbs and garlic into your oil for 60 seconds. Rub the herbed oil generously onto every part of the bird. . Stuff with 3-5 cloves of minced garlic, remaining fresh herbs and lemon.
  • Before roasting rub bird with olive oil or shmaltz and cover with pepper and minced fresh or dried herbs. Stuff with 3-5 cloves of minced garlic, fresh herbs, lemon, and truss legs before roasting.
  • Roast – Roast in a tightly covered pan at 180-325F until meat is tender. As a general rule of thumb allow at least 30 minutes per pound to ensure your chicken is tender and delicious. The lower the temperature the more time it will take.
  • Finish – Broil uncovered chicken for approximately 5-10 minutes, making sure to rotate so skin gets fully crisped.

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