Fail Proof Herb Roasted Chicken

by Brandy Augustine PhD

If you have failed at roasting chickens in the past you won't want to miss trying out this simply recipe!

For years now one of my favorite meals on a cold day is roast chicken with mashed cauliflower and steamed veggies. There's only one problem.....every time I would try to make roast chicken it would come out dry and flavorless! What a bummer after all that hard work and anticipation with the whole house smelling of wonderful roasted poultry.

For years I pressed on and tried recipe after recipe with no success. It wasn't until one day I had the bright idea that maybe it wasn't the recipe I was trying but the fact that the cooking time and temp was all wrong. So for the next few weeks I played around with roasting times and temps until guess what happened? Yep that's right, I finally roasted the perfect chicken and regained my family's faith in my cooking ability!!!!!

Now this has become one of the easiest and most favorite meals around my house. So for any of you who are kitchen challenged like I am and can appreciate a simple and incredibly tasty recipe that will make the whole family healthy, I give you my fail proof herb roasted chicken recipe! A few minutes of prep time, throw this bad boy in the oven and forget about it for the next 3-4 hours. Easy as that!

Ok so here it is.....drum roll please!!!!!!!!

Fail Proof Herb Roasted Chicken:

1 Whole free range fryer chicken

Organic extra virgin olive oil

Sea Salt/Pepper

Fresh Tyme

Fresh Rosemary

1/2 organic lemon skin on

1/2 yellow onion

2 garlic cloves


Preheat oven to 275 degrees. Rinse chicken, remove any giblets or extras in the cavity of chicken and pat dry with paper towels. In a baking pan set chicken breast side up and hand massage skin with olive oil making sure you cover whole chicken. Place onion, lemon, bay leaf, 2 sprigs of rosemary, and garlic cloves in cavity of chicken. Massage skin with fresh or dried thyme leaves salt and pepper making sure to cover whole chicken.

Place on center rack in oven and roast for 3-4 hours depending on size of chicken. This recipe is so fail proof that if you leave a smaller chicken in for even the 4 hours it will still come out juicy. If you want a little extra juice for making gravy at the end or keeping added moisture in oven during cooking you can add a small amount of chicken stock to the bottom of pan.

When time is up remove chicken and let stand for at least 5-10 minutes before carving. Use drippings for gravy or as an au jus. Serve with mashed cauliflower (get recipe here) or mashed potatoes, and some in season steamed veggies for a balanced healthy meal.