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roasted chicken
5.0 from 1 vote

Roasted Chicken (w/anti-inflammatory herbs)

This whole roasted chicken is loaded with fresh lemon, sprigs of rosemary, basil, and oregano, making it an herby, refreshing meal.

Prep Time 15 mins
Cook Time 2 hrs 10 mins
Course: Main Course
Servings:
Calories: 250 kcal

Equipment

  • 1 9x13 casserole dish
  • Measuring cups and spoons
  • tin foil

Ingredients

  • 1 4-6lb whole chicken (preferably organic & pasture-raised)
  • 1/2 tablespoon basil
  • 1/2 tablespoon oregano
  • 2 cloves garlic (minced)
  • 1/2 teaspoon himalyan 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)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Wash the defrosted chicken, pat dry, and place it in the casserole dish.
  3. In a small bowl, mix together your basil, oregano, and rosemary.
  4. Cut your onion in half, wedge 1 half into 4 pieces, and do the same with your lemon. Save the other halves.
  5. Place the wedges of onion and lemon inside the chicken cavity.
  6. Take half of the mixed seasoning, and 1 clove of minced garlic and place it in the cavity.
  7. Drizzle the olive oil over the top of the chicken.
  8. Sprinkle the remainder of the seasoning, salt, pepper, and the second clove of minced garlic over the chicken.
  9. Take the remaining half onion and lemon, slice them, and spread them on top of and around the bird.
  10. Place the 3 tablespoons of slice butter on top of the chicken.
  11. Cover the chicken with tin foil and place it into the oven. Turn the oven down to 350 degrees F.
  12. Bake for 2 hours and 10 minutes or until the chicken breast has reached an internal temperature of 180 degrees F.
  13. 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.
  14. Let rest for 15 minutes before serving and enjoy!
  15. Any leftovers can be stored in an airtight container for up to 4 days in the refrigerator.

Notes

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.

Nutrition

Serving: 4 oz | Calories: 250 kcal | Carbohydrates: 0.1 g | Protein: 27 g | Fat: 15 g | Cholesterol: 107 mg | Sodium: 77 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

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