Part 2: Why is my roast pastured chicken tough and dry???

roast chicken homemade.jpg

In my last post I talked about my first, very failed, attempt at roasting a pastured chicken. If you haven't read it, I'll summarize - it was super tough.

What I learned is that roasted pastured poultry does best when it's roasted either 1) hot and fast or 2) low and slow.

I already gave you a slow-roast recipe that yields the most tender roasted bird I've ever eaten. BUT, that recipe slow roasts for the better part of a day!

I don't know about you, but sometimes I just don't have all day before I put dinner on the table

So - when I don't have time - I use the Quick Roast method below. On the kids' school days, I pop this in the oven just before I get them off the bus. By the time evening chores are done, dinner is ready. 

The Quick Roast recipe yields even crispier skin than the Slow Roast approach. You do lose a little of the tenderness that the Slow Roast offers, but your bird will not be tough. 

But tell me, have you tried the Slow Roast method?  How did it work out? 

Oh and is anyone doing whole Pastured Chicken on the grill? Or in a smoker?  I'm not a great griller and would love to learn more this summer.

Let me know in the comments below.

Happy eating!!

Quick Roast Whole Pastured Chicken

Cook's Notes: 

I reach for this roast chicken recipe when I've got no time and just need to get dinner in the oven. Because of that, I usually don't season the chicken with anything more than salt and pepper. The taste of pastured chicken is so good, that it really doesn't need help anyway. 

However, if you do have the extra 5 minutes, you can use the Seasoning Rub I recommended for the slow-roasted version. Or just combine herbs of your choice with salt and pepper and use that. This recipe comes out great no matter how you season it. 


1 whole pastured chicken - about 5 lbs is great. 
2 tsp sea salt (double if using kosher salt)
1 tsp pepper


Pre-heat the oven to 400 degrees.

Rub the salt and pepper on the skin and inside the cavity.

Place the chicken on a roasting pan, breast side up and bake for 45 minutes.

Flip the chicken and bake another 1 hour and 15 minutes breast down.

The quick roasted chicken should be quite tender but not in the same over the top, fall off the bone way the slower version is. However, the crispy, flavorful skin will probably be better than any you've ever tasted! 

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