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Pasture Raised Whole Chicken

Pasture Raised Whole Chicken

$5.25 /lb.
Avg. 3.25 lb.

This chicken will be the centerpiece of your family’s dinner table.

Feel confident, happy, and healthy knowing you’re feeding your family the healthiest foods. 

Baker Bayou chicken is 100% pasture raised, free to forage for native wild edibles, and yummy bugs on our biodiverse Louisiana pastures. 

All that fresh air, sunshine, and wholesome pickings make for nutrient dense and deliciously tasting chicken.

Our chicken is beyond the organic label!

We practice regenerative agriculture, humane treatment of animals, and focus on optimizing soil health.

What exactly do our birds eat?

We focus on offering the hens a diverse diet of bugs and legumes and move them frequently to ensure they are always on fresh ground. 

They love eating clovers and the softer, more tender grasses.

Our chicken operation is designed around being able to move the chickens frequently to ensure they have lots of bugs to eat and fresh grasses to eat.

The hens also have free access to GMO-Free feed containing wheat, barley, peanut meal, kelp, and minerals.  

Be part of our movement of people that are reinventing the food system.

Join our community of real food eaters looking to achieve the best health possible.

Together we are climate activists helping to heal the planet through the food we eat!

The Perfect Roast Chicken for the Perfect Family Meal!

The smell of a roast chicken filling your home will have your family peeking in the oven and asking “is it done yet?”

This recipe can be cooked up in just one cast iron skillet, and be prepared in advance for a quick to prepare and easy to clean up meal!


  • 1 tablespoon lemon zest
  • 3 teaspoons kosher salt, divided
  • 1 (5-pound) whole chicken, giblets removed
  • ½ lemon
  • 1 (16-ounce) package carrots, peeled and cut into 5-inch pieces
  • 1 large sweet onion, cut into wedges
  • 1 head garlic, halved
  • 4 sprigs fresh thyme
  • 2 tablespoons melted butter
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • ½ teaspoon ground black pepper
  • Garnish: fresh thyme sprigs


  1. In a small bowl, combine zest and 2 teaspoons of salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon half inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight.
  2. Preheat the oven to 425°. Let chicken stand at room temperature for 30 minutes.
  3. Place carrots, onion, garlic, and thyme in a 12-inch cast-iron skillet. Place chicken on top of vegetables. Rub chicken with oil, and sprinkle with remaining 1 teaspoon salt.
  4. Bake until a meat thermometer inserted in the thickest portion registers 165°, about 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes.
  5. Remove chicken, carrots, and garlic from the skillet; whisk in flour. Pour in broth, and cook over medium heat, whisking constantly, until thickened. Stir in pepper. Serve gravy with chicken. Garnish with thyme, if desired.

Quick Tips:

  • Stuffing the chicken with aromatics such as citrus, garlic, or herbs infuses the meat with flavor.
  • Don’t be afraid to season the chicken generously. Salt and pepper not only makes the chicken taste good; they help render the fat, yielding a crispy, crackly crust. Sprinkle salt and pepper inside and outside the chicken for the best flavor.
  • Let the chicken stand for at least 30 minutes at room temperature before roasting. This helps the chicken cook more evenly.

*Recipe credit to: Southern Cast Iron