Go Back
–+ servings

EASY ROASTED CHICKEN

Mary Vance, NC
Classic roast chicken, evenly cooked with crispy skin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4

Equipment

  • Cast iron skillet
  • meat thermometer

Ingredients
  

  • 1 5-6 pound organic chicken
  • 2 tbsp kerrygold or grassfed butter
  • 1 bulb garlic, sliced in half lengthwise
  • 1 lemon
  • fresh herbs (like sage, thyme, oregano, rosemary)
  • Optional veggies: chopped carrots, sliced onion, garlic, parsnip, sliced fennel

Instructions
 

  • Preheat oven to 425.
  • Unwrap bird and rinse it inside and out thoroughly. Pat very dry. This is important for crispy skin.
  • Salt inside of bird liberally.
  • Slice lemon in half. Place one half of lemon inside cavity. Put a handful of fresh herbs and the garlic inside cavity, then put other half of lemon in there.
  • Make sure butter is nice and soft, then spread liberally all over the outside of the bird.
  • Sprinkle all over liberally with spice mix.
  • Place chicken in skillet breast side up. Scatter vegetables around it at this stage if using.
  • Pop in the oven, and after 30 minutes, remove and baste it thoroughly. Flip it over. You may need to add a little chicken stock to keep veggies from sticking and to baste with.
  • After 25 minutes, remove and baste again. Take its temp.
  • Start checking its temp more frequently (every 10 - 15 minutes after 60 minutes) and thoroughly basting it. You don't want it to overcook.
  • It'll be ready sometime between 60-90 minutes or so.
  • Remove from oven and skillet; place it on a platter, tent it, and let it rest 20 minutes.
  • Carve and serve!
Keyword chicken, paleo, keto
Tried this recipe?Let us know how it was!