Posted by on Tuesday, March 13th, 2012


Few main dishes beat an oven roasted chicken.  And nothing says “Welcome Home!” like the wafting aroma of this HERB the BIRD recipe.  It’s easy. It’s healthy.  And it’s gluten free.  Weather you decide to roast a hen or a turkey or a turkey breast, this herb mixture will yield a tender savory main dish.  This recipe is modified from Dr. Axe.  Also, I like to purchase a hen or turkey which has the indicator that pops up when the bird is done.

  • 1/4 cup grapeseed oil
  • 1/4 cup lemon or lime juice
  • 2-3 Tablespoons Bragg’s liquid amino’s
  • 2Tablespoons finely chopped green onions or chives
  • 1 Tablespoon rubbed sage (or can use poultry seasoning)
  • 1/4 teaspoon black pepper
  • 1 whole hen or a 5-6 pound turkey breast

Remove packaging from the hen or turkey and rinse well.  Remove any gizzards, neck, or livers packed inside bird cavity.  Pat bird dry with paper towels and place bird on a roasting pan.

In a small saucepan, combine the liquids and herbs and spices.  Bring herb mixture to a boil then remove from heat. Baste  the bird with the herb mixture.  Place basted bird in a preheated 325 degree oven- basting every 30 minutes.  Check package directions for weight of bird and appropriate cooking time.  The bigger the bird – the more time to cook her!  Cover bird with foil if desired brownness is achieved before full cooking time occurs.

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