Roasted Chicken (w/anti-inflammatory herbs)

This anti-inflammatory roasted chicken is the perfect main dish for any holiday and is so easy to make! Don’t let a whole chicken scare you as the actual prep time is only 15 minutes and very straightforward. This meal is loaded with fresh lemon, sprigs of rosemary, basil, and oregano, making it a herby, refreshing meal. The aroma in your home will be beyond inviting and create a feeling of nostalgia.

What makes a roasted chicken anti-inflammatory?

The quality of the meat is important. I always recommend pasture-raised and organic because it is less processed and the animals are raised humanely on a free-range, natural diet. Know where you get your meat from. Quality poultry in moderation is a great source of protein, has omega-6 fatty acids, and vitamins B6 and B12.

In addition to this, loading it up with super herbs like rosemary makes it gut-friendly. Not only does rosemary make poultry taste amazing, but it is a healing herb that has been used for centuries to help with many illnesses. Rosemary has vitamin B-6, iron, calcium, and antioxidants that help with immune-boosting properties. Add onions, garlic, basil, and oregano and you are packing in vitamin C, folates, potassium, and manganese. What you season with matters and makes all the difference.

Roasted chicken pairs wonderfully with potatoes and fresh vegetables. The leftovers also make an incredible chicken soup or broth with the chicken bones. Nothing goes to waste here!

How to make roasted chicken

Note: This recipe is rated for a 6lb whole-roasted chicken but would work for a 4lb chicken as well. If it is any larger, double up on the seasonings.

Ingredients & Equipment

• 1 4-6lb whole chicken (preferably organic & pasture-raised)
• 1/2 tablespoon basil
• 1/2 tablespoon oregano
• 2 cloves garlic minced
• 1/2 teaspoon Himalayan pink salt
• 8-10 grinds of black pepper
• 2 bunches of fresh rosemary sprigs or 1/2 a tablespoon dried rosemary
• 1 medium onion cut into wedges
• 1 lemon cut into wedges
• 1 tablespoon olive oil
• 3 tablespoons butter sliced

You will need:

• 9×13 casserole dish
• Measuring cups and spoons
• Tinfoil

Instructions

• Preheat your oven to 400 degrees F.
• Wash the defrosted chicken, pat dry, and place it in the casserole dish.
• In a small bowl, mix together your basil, oregano, and rosemary.
• Cut your onion in half, wedge 1 half into 4 pieces, and do the same with your lemon. Save the other halves.
• Place the wedges of onion and lemon inside the chicken cavity.
• Take half of the mixed seasoning, and 1 clove of minced garlic and place it in the cavity.
• Drizzle the olive oil over the top of the chicken.
• Sprinkle the remainder of the seasoning, salt, pepper, and the second clove of minced garlic over the chicken.
• Take the remaining half onion and lemon, slice them, and spread them on top of and around the bird.
• Place the 3 tablespoons of slice butter on top of the chicken.

• Cover the chicken with tin foil and place it into the oven. Turn the oven down to 350 degrees F.
• Bake for 2 hours and 10 minutes or until the chicken breast has reached an internal temperature of 180 degrees F.
• Check the chicken at the 1 hour and 50-minute mark. Remove the tinfoil to allow for some browning for the remainder of 30 minutes.
• Let rest for 15 minutes before serving and enjoy!
• Any leftovers can be stored in an airtight container for up to 4 days in the refrigerator.

More anti-inflammatory recipes:

• Mediterranean Shrimp Pasta
• One-Pan Beef and Broccoli
• Creamy Turmeric Chickpea Soup
• Baked Cod with Pineapple Salsa