Go-to Meal: Whole Roasted Chicken

I cannot believe I never posted this recipe before!! This is a family favorite and we have been loving this recipe for over 3 years now.  I hope this will be a great addition to your meal rotations.  

I found this recipe from the Pioneer Woman. It is so simple, cheap and turns into fabulous leftovers. 


Whole chicken

2TB of fresh chopped herbs

1TB salt

1tsp pepper

1 TB olive oil

1/2 lemon

1/2 yellow onion

1 garlic clove

After you have rinsed your chicken and taken out the innards, rest it on a paper towel to dry.  Mean while pick your desired herbs and begin chopping. I love to use Rosemary, thyme, and sage. 

Add your salt, pepper and olive oil. Mix well. Using your hands rub the mixture generously, all over your bird. 

Heat oven to 450 degrees.  Place the chicken in your pan and stuff with lemon, onion and garlic.  

Bake for 1hr to 1 hr 15min.  Or until breast temperature reaches 165.  

Once your chicken is fully cooked have it rest for 15-30 minutes.  This step is crucial! No one likes dried out chicken!!

Serve with your favorite sides and enjoy!! 


Full of flavor, juicy with a perfect crisp to the skin.   As left overs I love to chop up the light and dark meat and use in my homemade Chicken Pot Pie.  

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