Roasted Sasso Chicken

Roasted SASSO chicken is all the rage in the culinary world! It's a red heritage chicken that is incredibly moist with a rich flavor closer to duck than it is to traditional chicken.

This simple recipe will definitely impress your family or dinner guests. Roasted sasso chicken has an incredible flavor like any chicken you've had before.

If you want to know more about these tasty birds, check out my post which is what is sasso chicken.

🥘 Ingredients

This recipe only requires a few simple ingredients. You don't need much to highlight the incredible flavor of this bird.

• SASSO Chicken - 1 4-pound whole red heritage chicken.
• Olive Oil - 1 tablespoon of extra virgin olive oil.
• Poultry Seasoning - ½ tablespoon of poultry seasoning (see recipe or use your favorite brand).
• Salt - ½ teaspoon.
• Ground Black Pepper - ¼ teaspoon.

🔪 How To Make Roasted Sasso Chicken

It's hard to believe how delicious this chicken is when the recipe is so simple. All you need is a roasting pan (or Dutch oven, or 9x13 baking dish), basting brush, and a square of aluminum foil.

A 4-pound sasso chicken should feed about 4 people. The perfect amount for a family dinner.

1. Preheat. Preheat your oven to 375°F (190°C).
2. Clean, dry, and season. Clean your 4-pound sasso chicken and pat it dry with paper towels. Coat it with 1 tablespoon of olive oil, then season it generously on all sides and in the body cavity with ½ a tablespoon of poultry seasoning, ½ teaspoon of salt, and ¼ teaspoon of pepper.
3. Roast. Place the seasoned chicken into a roasting pan, Dutch oven, or 9x13 baking dish and roast at 375°F (190°C) for 1 hour.
4. Rest and serve, Remove the chicken from the oven and cover it loosely with a square of foil. Allow it to rest for 10-15 minutes before serving.

Roasted chicken tastes delicious with any sides you would usually pair with chicken or duck. Crispy roasted red potatoes or polenta would be a great choice. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• If preparing your own farm-raised sasso chicken, you can dunk it in boiling water to help remove the feathers. After humanely killing it, of course.
• After cleaning your chicken, you should soak it in a cold water bath for 24 hours. This helps drain the blood from the bird and enhances the flavor. (This does not apply to raw cleaned sasso chicken you purchased from a licensed distributor). 
• My SASSO chicken was packaged with the neck and tail still in place. Trim your chicken before seasoning if desired.

🥡 Storing & Reheating

Place leftover chicken in an airtight container and refrigerate it for up to 4 days. To freeze it, allow it to cool then place it in an airtight container or heavy-duty freezer bag with the air removed. Freeze for up to 3 months. 

Reheating

Defrost frozen chicken in the fridge overnight. When reheating, place the leftovers in a baking dish with a splash of broth and cover it with foil.

Reheat at  300°F (150°C) until it reaches an internal temperature of 165°F (74°C). This could take 15-30 minutes depending on the size of your leftovers.

❓ Recipe FAQs

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