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I don’t know about the rest of you all, but I always feel like I’m on the hunt for the perfect roasted/baked chicken. As much as I cook, I rarely cook chicken on the bone and definitely not a whole chicken. But when my mother asked me to make dinner for the family yesterday I decided to give roasted chicken another try!

What you need:

4-6 lb whole roaster

1 yellow onion

sea salt

cracked black pepper

3 garlic cloves

2 tbsp melted butter

3 tspn olive oil

fresh herbs: I chose sage, thyme, basil & rosemary

1/2 cup chicken stock


How to:

Begin by prepping your roaster with a thorough wash and removing the gizzards and other fun stuff packed inside. Once that’s done pat it dry and set aside in a foil lined roaster pan.

Combine the sale and cracked black pepper in a boil and set aside. Slice your garlic as well as your yellow onion into eights. Rub the salt and pepper on the inside of the chicken and place 2 of the diced garlic bulbs and all of the onion inside.

Now it’s time to prep your herbs. Pick and wash your fresh herbs. Pat dry and then dice or if you’re lucky enough as I was, place them in a mini food processor and pulse away. Add one tablespoon of olive oil to the mix to create a paste.

Separate the skin on the breast from the chicken and place the majority of the herb mix inside, in addition to the remaining diced garlic.

Spread the rest of the herb mixture with the melted butter, remaining olive oil and any added seasonings you would like on the outside of the chicken. Feel free to get creative here! I added a little more salt, pepper and cajun seasoning to the butter mix just for an extra kick. Add the chicken broth to the roasting pan.

Place the chicken, uncovered in the oven on 425 degrees, JUST FOR 15 MINUTES. Yes, that part is in caps on purpose. You just want the skin to crisp up a little and begin to brown. You don’t want to cook the chicken on a temp that high because the skin will burn before the bird is even done!

After the 15 minutes, turn the temperature down to 370, cover with foil and let it cook for about another hour. I would also suggest taking this time to baste the chicken with the juices from the pan to keep the skin from drying out.  After that hour, remove the foil and continue to let the chicken cook for another 15-30 minutes or until juices run clear.



So how did it all turn out?? Pretty darn well!



The chicken was juicy and flavorful and a perfect centerpiece for Sunday meal which also consisted of a mushroom & parmesan risotto and garlic spinach.

Got any tips for the perfect roasted chicken? Share them!


~ Dyanna