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Whole Chicken-Petite

Whole Chicken-Petite

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Our pasture raised chickens are routinely rotated to ensure a fresh, clean environment providing a natural omnivore diet of insects, worms, and grass in addition to locally grown grain. We are passionate about raising wholesome food the old-fashioned way. You can see & taste the difference!


2+ pound Pastured Chicken

Rotisserie Style Roasted Chicken Recipe


4-6 pound whole chicken (2-3 petite chickens),rinsed and dried well
2 tablespoons extra virgin olive oil or grass-fed butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked sweet paprika
3/4 teaspoon poultry seasoning
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder


Place the dried chicken, breast side up, in a cast iron skillet or a roasting pan.

In a small bowl, combine the remaining ingredients. 

Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 teaspoon per side, put some of the mixture under the breast skin and rub it around (this is totally optional, but makes the breast meat super flavorful). Use the remaining mixture to rub all over the rest of the bird. 

If you have time, cover the bird up loosely with plastic wrap and refrigerate. Allow the rub to “marinate” for a few hours and even overnight. If you don’t have time…no worries, just put it in the oven at this point. It will still be delicious!

Preheat your oven to 450 degrees. 

Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound or until the breast meat is 180 degrees. 

When the chicken is done, remove it from the oven and allow it to sit in the pan for at least 15 to 20 minutes. Serve with either mashed or roasted potatoes and your favorite veggies.