• Megan Sullivan

Perfect Whole Roasted Herbed Chicken

Who does not love a whole roasted chicken. They are simple, delicious and healthy.


1 tablespoon rosemary 1 tablespoon thyme 1 tablespoon sage Zest of 1 lemon 1 clove garlic, grated 1 tablespoon kosher salt 2 tablespoons olive oil, plus extra for the shallots 1 whole chicken (around 4 pounds) 8 to 10 shallots, peeled and halved


1. Preheat the oven to 350°F. 2. Combine the garlic, salt, herbs, lemon zest, and olive oil in a small bowl and mix well. Rub the mixture all over the chicken and under the skin on top of the breast meat. 3. Place the shallots in your roasting pan (a cast-iron or Dutch oven works here, too). Drizzle them with olive oil and then place the chicken on top of them. 4. Bake for 1 hour and 15 minutes or until the internal temperature registers 165°F on a digital thermometer .

5. Remove from the oven, cover (I tent to keep skin crispy) with foil, and let rest for 20 to 30 minutes before serving.

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