Whole Roast Chicken

  • Whole chicken
  • 1 lemon
  • 1 package roasting herbs (sage, thyme, rosemary)
  • 3 cloves garlic
  • 2 Tbsp. salted butter
  • 2 Tbsp. olive oil
  • 1 Tbsp. Nature’s Seasons

***TIP*** prepare your cooking space ahead of time. Roasting a chicken sounds intimidating, but if you’re organized, it will be super simple and the results are *chef’s kiss*.

  • Roasting pan – or a cake pan, or a skillet. It really doesn’t matter.
  • Plastic cutting board – because raw chicken will contaminate your wooden ones.
  • Paper towels – for drying your chicken.
  • Butcher’s twine – for tying those legs together.

Prep your workspace. Chop the lemon and crush the garlic. Cut the butcher’s twine. Layer your cutting board with paper towels and set some others aside as well. You’re about to be all up in a raw chicken. Preparation for a smooth experience is key.

Remove any additional bits, liver, giblets, etc. that may be inside your chicken. Wash the bird thoroughly, inside and out with cold water. Set the chicken on your paper towel layered cutting board and use the other paper towels to dry it off thoroughly.

Season the inside with a few shakes of Nature’s Seasons. Stuff the cavity with lemon, herbs, and garlic cloves. I like to end with a half lemon, which keeps everything inside, before tying off the legs.

Pat the chicken dry one more time. Take two tablespoons of butter and rub the entire outside of the chicken. Make sure you get the legs and wings.

Place breast side down in your roasting pan. (You’ll flip it in a bit.) Season well with Nature’s Seasons. Place in oven at 350 degrees for 20 minutes, then flip the chicken so it’s breast side up. Roasting breast down down for a bit will ensure a juicy chicken. Season the other side of the chicken with Nature’s and continue roasting for 20 minutes per pound.

After the first hour, begin basting your chicken with the liquid from the bottom of the pan. I like to use a large spoon or a small ladle. Make sure you cover the wings and legs. I also like to tilt the pan and try to get some of those juices back inside the chicken. Basting will delivery a super flavorful skin and an incredibly juicy chicken in the end.

Following your last baste, make sure the chicken remains in the oven for the last 20-30 minutes. This crisps up the skin and give you that golden brown finish.

Allow the chicken to rest for 15 minutes before carving.

There is a ton of additional meat besides your typical breasts, leg, and wings. Make sure you pick the rest of the meat off the carcass. I like to save the carcass in a large freezer bag to make stock later (recipe coming soon.) Use any leftover chicken in sandwiches, salads, soups, or wraps.

Wine Pairing Suggestion

Cloudy Bay Sauvignon Blanc

***Serves 4-6 people. OR, two people for a week of meal prep.

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