Whole Roasted Chicken

Whole Roasted Chicken -- the reviews are in (from my little family) this is the best chicken I’ve ever made.  Usually my chicken tends to be dry, this was supper easy, ultra juice. The flavors of tangy lemon, garlic and thyme keep this whole dish feeling equal parts hearty and light. Happy Cooking!

Video Block

Double-click here to add a video by URL or embed code. Learn more

Ingredients

• 4 lb organic chicken

• 1 bundle fresh thyme

• 4 cloves garlic, chopped

• 2 tablespoons butter (or ghee)

• 2 tablespoons olive oil

• Dried rosemary

• 2 lemons, cut half

• 1 shallot, cut into fourths

• Salt & Pepper

Method

1. Preheat oven to 450 degrees.

2. Stuff the chicken. Place the shallot, 1/2 of the thyme and half of the lemon into the cavity of the chicken.

3. In a small bowl, mix together olive oil, butter, thyme, oregano, salt and pepper.

4. Dress the chicken with the butter mixture. Make sure to coat the between the skin and the chicken for extra good flavor.

5. Squeeze reminder lemon on the chicken, then place int he cavity.

6. Add extra olive oil, salt, pepper to the top of the chicken.

7. Place chicken in cast iron skillet, put into the oven and roast for 40-45 minutes or the chicken breast registers 155-160 degrees on a meat thermometer.

8. Remove chicken, let rest for 10 minutes.

9. ENJOY!