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Roasted Whole Chicken

Prep Time: 15 mins

Cook Time: 1 hr 35 mins

Additional Time: 10 mins

Total Time: 2 hrs


  • 1 lemon, zested

  • 2 sprigs fresh rosemary, chopped

  • 3 sprigs fresh thyme, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon olive oil

  • 1 pinch sea salt and pepper to taste

  • 1 (3 pound) whole chicken

  • 4 whole garlic cloves

  • Chicken seasoning 

  • 1 cup or one can of chicken broth


  • Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.

  • Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin.

  • Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves.

  • Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.  Sprinkle chicken seasoning liberally over the entire chicken.  

  • Pour about one cup or one can of chicken broth in the bottom of the roasting pan.

  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). (Adjust cooking time for size of chicken.)

  • Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

  • Thicken the juices in the pan to make gravy by adding a little cornstarch and more chicken broth if necessary. 

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