Roasted Whole Chicken

Prep Time

10 minutes

Prep Notes

Cooking Time

1.5 hours


6 - 8 servings


1 whole, organic, free range chicken

A little bit of avocado or other high heat oil

Sea salt

Freshly ground black pepper

Fresh herbs - any you may have growing - or use dried herbs; I like rosemary, oregano, thyme and/or sage

Roughly chopped veggies or lemon slices for stuffing the cavity.


  1. Preheat oven to 400 degrees.  Oil the bottom of a large baking dish.  (Something with a lid, ideally.)
  2. Rinse chicken under cold water and pat dry with a paper towel.
  3. Place breast-down in the oiled baking dish and generously salt the skin.  Flip over and generously salt the breast-side.  Add black pepper and herbs.  Use as much or as little as you wish!
  4. Stuff the cavity with roughly chopped veggies or lemon slices.
  5. Cover with a lid or foil and place in the center of your preheated oven.  Bake for approximately 45 minutes, then remove the lid/foil and bake another 45 minutes. 
  6. Insert a meat thermometer into the center of the thickest part of the breast.  Chicken should reach an internal temperature of 165 degrees.  Once this is achieved - enjoy!  Serve alongside veggies and/or whole grains.  I like to serve this with Roasted Root Veggies or Secret Mashed Potatoes and steamed broccoli.