Hi everybody! Roasting a whole chicken is something I love to do. Not only is it super yummy, but it also happens to be extremely practical. You end up with all that delicious meat with minimal effort. I usually make it on sundays when I’m making food for the week, when going on holidays and also when we have guests, because it looks fancy and not much can go wrong with it 😉
The lemon is essential on this recipe and I prefer fresh over dried herbs. When it comes to herbs, feel free to use your favourite ones, just like I’m doing here. I used butter, but ghee and tallow are particularly delicious with it too.
Something else I love about this recipe? It tastes even better the next day.
I hope you enjoy this simple recipe!
Thanks for visiting,
- 1 whole organic, free range chicken
- 1 lemon cut in half
- 6 bay leaves
- 1-2 handfuls of fresh chopped herbs. I used rosemary, oregano and thyme.
- ½ cup of melted butter
- Salt and pepper
- Wash and pat dry the chicken. With a knife, gently lift the skin and place chopped herbs under it.
- Place the bay leaves and the lemon inside the cavity.
- Cover the entire chicken in butter, add salt and pepper and place on a baking dish breast side down and covered in foil.
- Place in a preheated oven at 350F for 1 hour. Turn chicken so that the breast now faces upwards, cover with foil and cook for roughly 2 more hours until it’s done. This depends on the size of your chicken.
- About half an hour before it’s done, remove the foil so that the skin browns. Insert a fork into the breast and check the juices are clear, that way you know it’s ready.
- Once done, take it out of the oven, cover with foil and wait about 5 minutes before serving it.