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Baked Whole Chicken with Herb Brown Butter

Serves 6 with left over chicken and ability to make bone broth!

Each serving is 4 oz chicken with 1 cup green bean and butternut squash mix.

309 Calories

18.8 Carbs

17.9 Fat

19.1 Protein

Ingredients (For Skillet Chicken)

2 TBSP Butter

3 cloves garlic, minced

1 tsp dry oregano or 2 tsp fresh oregano (I prefer fresh when possible)

1 tsp dry thyme or 2 tsp fresh thyme

1 tsp sea salt

½ tsp black pepper

1 whole chicken, deconstructed into breasts, legs, thighs and wings

1 lb. butternut squash, diced

1 lb. green beans

For Bone Broth

1 large onion, cut in chunks

2-4 cloves garlic, cut in chunks

1-2 stalks celery, cut in chunks

1-2 large carrot sticks, cut in chunks

1 tsp dry thyme

1 tsp dry oregano

1 tbsp dry parsley

1 tsp sea salt

½ tsp black pepper

Directions

Preheat oven to 350 degrees

Deconstruct whole chicken.

Bring chicken up to room temp 1 hour before preparation. Rinse and dry the bird, removing any innards

to a pan to be used later for bone broth (optional). Lay chicken breast side up and start with removing

the legs/thighs. Cut, using long smooth strokes, separating the skin and find the thigh joint. Pop the joint out of location and slice the leg and thigh free. Repeat on the other side. Remove the wing by using the same smooth strokes to cut back the skin and find the joint. Cut in between the joint bone, if possible going from the bottom and top to find a clean breaking point*.

Repeat on the other side. Returning bird to breast side up, find the fat line that runs between the back and breast. Using Kitchen Shears, cut

along the fat line until you have separated the breast from the back of the chicken. If making bone broth, place the backbone into the pot with the innards. Lastly, slice down the center of the of the breast until you meet the bone. Cut firmly down the center and separate the right and left. DONE!

*If you hit bone, wiggle the knife around until you find less resistance to get between the joint.

Baked Chicken with Herb Brown Butter

Mince garlic, oregano, thyme, salt and pepper together chopping so they are one herbal mix. Split in

half.

Place 1 tbsp butter into cast iron pan and allow to melt on medium heat, bubble and brown (do not let it

burn). Remove from heat and stir in half of the herb mixture until fragrant. Toss butternut squash into

pan and mix, coating the butternut squash with the herb mixture. Return to medium heat and add green

beans. Heat through for 4-5 minutes and remove vegetables from pan, set aside. Place the second 1

tbsp butter in pan. Rub the chicken pieces with the remaining herb mixture. Lay chicken skin side down

in pan and allow to crisp and brown skin (3-5 minutes), flip over and crisp second side (3-5 minutes).

Return squash and green bean mixture to cast iron pan around the chicken. Place entire pan in the oven.

For 45-60 minutes or until the internal temperature of the chicken reads 160 degrees.

Serve Hot!

Bone Broth:

If you are making bone broth, start with the backbone, innards and a large soup pot or crockpot about ½

full of water. Enough to cover chicken pieces. Add all vegetable chunks and spices.

** Once dinner is over, separate skin, meat, and bone pieces. Save left-over meat for later (this could be the chicken pieces for your chicken soup). Throw the chicken skin and all bone pieces in the soup or crock pot. Bring to a simmer, and simmer for 24-36 hours.

Once the bones are breaking down and the vegetables have turned to mush, strain the broth into a large

bowl using a micro strainer to catch the large pieces of bone and vegetable. You may have to repeat this process a couple times.

Divide the broth into containers for storage or use the fresh broth to make soup! Whether you are

sipping a hot mug of broth or spooning a beautiful soup, enjoy it and the amazing benefits of all the

vitamin and mineral goodness that you created!

**This is a great opportunity to clean out the fridge! If you have a bit of left-over green beans, zucchini, spinach, peas, or kale getting close to being past their prime in the fridge, you can throw these into the pot as well. The extra vegetables will cook down leaving their vitamins and minerals in the broth. Depending on flavors you enjoy you can also add turmeric, cumin, ginger, bay leaf, rosemary, or curry to the broth. Think about what you plan to do with the liquid gold once you make it (Sipping broth or making soup) then add flavors accordingly.

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