Here’s the recipe for the chicken we served on our Open Farm Day in September. It’s Rebecca’s adaption of a seasoning recipe from Long Way on a Little (another Shannon Hayes cookbook – highly recommended. She’s an expert on cooking pasture-raised meats). Enjoy!

Oregano Garlic Baked Chicken

Ingredients:

• 1/4 cup melted coconut oil

• 3 tablespoons minced fresh oregano OR 1 1/2 tablespoon crumbled dried oregano

• 1 tablespoon minced fresh cilantro

• 3 minced garlic cloves

• 1 teaspoon dry mustard

• 1 tablespoon salt

• 1 tablespoon ground black pepper

• 1 whole chicken, about 41/2 to 6 pounds

Instructions:

Preheat the oven to 350°F.

Cut the legs, wings and breasts off the chicken (save the carcass for soup or stock.) Cut the meat pieces into serving sizes. Rinse, pat dry, and put in a baking pan.

Mix all the rest of the ingredients and drizzle the seasoned oil over the chicken pieces. Toss to coat everything. Bake the chicken uncovered for approximately 1 1/4 hours or until the juices run clear, basting once or twice. (The breast meat will be done after about 50 minutes; remove this to a platter while the dark meat finishes baking.)