Roast Chicken

Roast Chicken

Delicious, juicy chicken! Try a 1)garlic-lemon-rosemary,or 2)orange-honey-basil variation. Feeds four people tonight or makes for great chicken salad for lunch tomorrow. Cooking a whole chicken for four servings is more budget friendly than four chicken breasts, too.



For 4 people ()


  • 1 whole chicken roaster, uncooked, free range or organic
  • 2 tablespoon(s) coconut or extra virgin olive oil
  • 1 tablespoon(s) either rosemary (with lemon), or basil (with orange), fresh or dried and chopped up
  • 1 lemon or orange, poke holes into rind with a fork
  • 2 cloves garlic, minced
  • 1 cup(s) organic chicken or vegetable stock, low sodium
  • 1 tablespoon(s) honey, (use for orange-basil variation)
Preparation time
Cooking time
1h 15m

Roast Chicken Directions

  1. Preheat the oven to 400 degrees. Make sure there are no giblets inside the cavity. Use proper raw food handling methods.
  2. In a small bowl, mix the oil, herbs, and garlic. (See combinations above, or use your own!) Lift under the skin of the breast and leg of the chicken, split the mixture and place half of it under each side. Spread it under the lifted skin. Don't rub the mixture on the outside of the skin, it may burn. Cut the citrus in half and place inside the cavity.
  3. Place chicken, breast side up, in a baking dish. Add the chicken stock and place in the oven for 60-85 minutes, depending on your oven or altitude. The meat thermometer should read 180 degrees and the thigh should easily come loose.
  4. Let sit for 10 minutes before cutting. Slice off breast meat, thighs, and wings - try it with  Kale Chips and Golden Beet and Apple Mash Enjoy!

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Nutrition facts

(diet, gluten free, lactose free)

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