Jacob's Lemon & Herb Roasted Chicken

A no-fail recipe for whole chicken.

Servings : 4-6 Prep Time: 10 minutes Total Time: 1h25m


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  • 1 whole pasture-raised chicken
  • 3 large carrots, chopped
  • 1 large red onion, chopped
  • 2 large potatoes, chopped
  • A handful of fresh herbs, like thyme, oregano, and/or rosemary
  • 1 lemon
  • 3 tbs butter
  • 2 tbs olive oil
  • salt and pepper to taste


  • Preheat oven to 400 degrees Fahrenheit.
  • In a large pan or glass casserole dish, roughly chop root vegetables into chunks and distribute around the dish. I like to use onions, carrots, and potatoes. They’ll act as a bed for the chicken.
  • To prepare the chicken, rub butter under the skin, and rub the outside of the skin with olive oil. Salt and pepper the skin generously.
  • Cut a lemon in half, and place both halves – plus whatever herbs you’re using, I recommend thyme – inside the cavity.
  • Bake for up to 1 hour 15 minutes, checking at the 1-hour mark.

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