Herb Roasted Whole Chicken
The only type of chicken we should be eating is organic, but whole organic chicken is usually outrageously priced and too tiny to be worth the effort to cook. So, my family stocks up on Costco’s Organic Whole Chickens in a double pack, which usually sets us back only $20 and gives us at least three meals. This recipe was adapted from a guest chef on The Pioneer Woman’s website, and it’s a keeper. I especially love his tip to double the recipe as long as we’re doing the work. I use the extra chicken for soups and salads.
| Servings | Prep Time |
| 8-10 people | 15 minutes |
| Cook Time | Passive Time |
| 1 - 1 1/4 hours | 0 |
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The only type of chicken we should be eating is organic, but whole organic chicken is usually outrageously priced and too tiny to be worth the effort to cook. So, my family stocks up on Costco’s Organic Whole Chickens in a double pack, which usually sets us back only $20 and gives us at least three meals. This recipe was adapted from a guest chef on The Pioneer Woman’s website, and it’s a keeper. I especially love his tip to double the recipe as long as we’re doing the work. I use the extra chicken for soups and salads.
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Ingredients
- 2 tbsp sage, rosemary, and thyme chopped
- 4 tbsp extra-virgin olive oil
- 1 tbsp sea salt
- 1 tsp pepper
- 2 organic whole chickens
- 2 organic lemons cut in quarters
- 6 garlic cloves smashed
- 1 yellow onion peeled and cut in quarters
Servings: people
Instructions
- Preheat oven to 450 degrees.
- Prepare rub for each chicken in two separate bowls: for each chicken mix 1Tablespoon chopped herbs, 2 Tablespoons olive oil, 1/2 Tablespoon sea salt, and 1/2 teaspoon pepper. Set aside.
- Dry chicken thoroughly inside and out with paper towels (this creates a good crust). Place chickens side by side on a baking sheet, legs to back.
- Stuff each chicken with 4 lemon quarters, 3 garlic cloves, and 2 onion quarters.
- Apply prepared rub to the outside of each chicken. Use all of it. Really rub it in and under the skin!
- Roast in center of oven for 1 hour to 1 hour and 15 minutes.
- Let rest 15 minutes before serving.
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