2 TBSP dried oregano
1 TBSP dried thyme
1 TBSP freshly ground black pepper
1/2 TBSP pure salt (if using coarse salt, use 1 full TBSP)
- Combine.
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SIDE NOTES:
~ Feel free to double this and keep it labeled in an empty spice shaker for convenient, future use.
~ You can rub some of this mixture into your chicken (both on and under the skin) as is, or you can make a paste with it by blending 2 TBSPs of the spice mix with one chopped garlic clove and 1/4 cup melted butter (or ghee, or coconut oil) in a small food processor – and rubbing the paste into the chicken – again, both on and under the skin.
~ Recipe adapted from the Grass Fed Gourmet cookbook.
~ Here’s one way I tend to use this spice mix: roasted-chicken-parts
Enjoy!
