How to Roast a Chicken
Serves: 4
  • 1 Free range, pasture fed Chicken or an organic store bought chicken
  • 2-4 tablespoons of either Olive Oil or Butter
  • Fresh Herbs – Rosemary, Thyme, Sage, Lavender (any or all)
  • 3-4 cloves of fresh garlic
  • 1 teaspoon each of sea salt and pepper
  • 1 Lemon - cut in half
  1. Preheat oven to 375 degrees.
  2. Wash your chicken and pat dry. Remove any organs or gizzards.
  3. Mince herbs and garlic and mix together with either olive oil or butter. Add salt and pepper to mix. Rub all over chicken, inside cavity and inside skin. To get inside skin, you will have to wrestle the skin loose from the meat and slide your hands inside.
  4. Place lemon inside cavity.
  5. Then place chicken on baking rack over a casserole dish, cast iron skillet or pan large enough to contain all the pan drippings.
  6. Give your chicken a little pat and place in the oven at 375 degrees for 2 hours.
  7. Remove from the oven and allow to rest for 15 minutes before you carve.
Check for "doneness" by placing a thermometer inside chicken. It should register 180 degrees. Once it is fully cooked, remove chicken and let rest for about 10 minutes before carving. This will let the juices set. Carve against the grain and serve. While the chicken is cooling, you can make a simple gravy by whisking together some of the pan juices in a small pot with some white wine, herbs, butter, salt and pepper. Add a little flour or arrowroot if you want to thicken it. Whisk on medium heat for a couple minutes until it has thickened up. Serve with chicken. Enjoy!
Recipe by Amanda Love at