Whole Roasted Chicken

This whole roasted chicken has juicy, tender meat that is full of flavor from lots of aromatic herbs, and a beautiful golden brown crispy skin. With only a handful of ingredients needed to make it, and a cooking time of an hour, this roasted chicken can make for a wonderful Sunday dinner, a weeknight feast for the family, or an easy meal prep recipe to get you ready for the week to come!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 450 kcal


  • 1 whole organic chicken (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 lemon
  • 1 bunch sage, rosemary, parsley, thyme (all, or any combination of the four)


  1. Preheat oven to 425 degrees.
  2. Rinse the chicken and pat dry. Place in a baking dish.
  3. Use a fork to pierce holes in the skin of the lemon (pierce 6-7 times).
  4. Stuff the herbs inside the cavity of the chicken, and then stuff in the lemon.
  5. Rub top of the chicken with olive oil and season with salt and pepper all over the skin.
  6. Place in oven and cook for 60 minutes.
  7. Remove chicken from oven and let rest for min. 10 minutes before carving. Enjoy!

Recipe Notes

Once your chicken is done cooking, it will be sitting in about 3-4 tbsp. of juice. Do NOT throw this out! Freeze it to use later in chicken broth.