Whole-Roasted Chicken

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  • 1 (3-5 lbs.) chicken
  • Salt and pepper
  • 1/4 cup olive oil or melted butter
  • 3-5 cloves garlic, half chopped, half whole
  • 3 tablespoons chopped fresh herbs, stems reserved
  • 1 lemon, halved


Preheat oven to 400°F.

Liberally salt and pepper the whole chicken.

In a small bowl, mix olive oil or butter, chopped garlic and herbs. Rub mixture all over chicken. Place lemon halves, whole garlic cloves and herb stems in cavity of the chicken.

Place chicken breast-side down in roasting pan. Bake for 45 minutes.

Turn chicken breast-side up and continue roasting for another 45 minutes.

Chicken is done when a thermometer inserted in thickest part of thigh reads 165°F.

Remove chicken, cover loosely with foil and let rest for 10 minutes before carving.



Recipe from Central Market Shoreline - Culinary Resource Center
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