Herbed Roasted Chicken

Herbed Roasted Chicken

I generally make TWO whole chickens.  My family of five can eat one whole chicken easily-even though 3 of them are little. Trust me when I tell you this is a leftover you will want in your fridge!  It makes wonderful chicken salad, protein for a cobb salad, topping for a pizza, or a late night snack!

You will need one cast iron skillet per chicken.  This recipe will be the amounts for one whole chicken.

Herbed Roasted Chicken

August 24, 2018
: 6-8
: 15 min
: Moderate

Juicy, Herbed, Roasted Chicken


  • 2 T. Avocado Oil
  • 2 T. Grass fed butter
  • 1 Whole chicken
  • 1 Medium Onion, Sliced
  • 1 Lemon, Halved
  • 4 Sprigs fresh rosemary
  • 2 tsp dried thyme
  • 1 T. pepper
  • 3 tsp salt
  • 2 tsp granulated garlic powder
  • 1/2 c. Coconut Oil
  • Step 1 Preheat oven to 425 degrees F.
  • Step 2 Put 2 T. Avocado Oil into a well-seasoned cast iron skillet
  • Step 3 Next place sliced onions in the skillet, and lay 2 sprigs of the rosemary and the 2 T. butter on top of the onions.
  • Step 4 Take the whole chicken out of the packaging and rinse in cold water inside and out.
  • Step 5 Squeeze the lemon into the cavity of the chicken, and place two sprigs of rosemary inside as well.
  • Step 6 Mix the coconut oil, thyme, pepper, salt, and granulated garlic in a small bowl.
  • Step 7 Place a large dollop of the coconut oil mixture into the cavity of the chicken.
  • Step 8 Rub the outside of the chicken with the coconut oil and herb mixture.
  • Step 9 Place the chicken breast side up on top of the onions in the skillet.
  • Step 10 Place the skillet in the oven and bake for 30 minutes at 425 degrees F. Then turn the oven down to 350 degrees F for 60 minutes.
  • Step 11 Remove from the oven and carve. Be sure to spoon the onions and oil from the bottom of the skillet over each serving of the chicken before serving.

Bed of onions and rosemary to cook chicken on

2 whole chickens prepped for the oven

I LOVE making broth from this roasted chicken.  It’s always a deeply flavorful broth.  I make broth in my instant pot, because it’s so quick.  If you do not have an instant pot, you can use your crockpot.

While your chicken is cooking, slice up 3 carrots, 3 celery stalks, and one leek.  Place the veggies into the instant pot or crockpot.  When you are done eating the roasted chicken, place the carcass along with some of the fat, and bits of meat, and any innards that came with your chicken into the pot with the veggies.  If you can get ahold of some chicken feet put two of them into your broth.  I know this will sound totally gross to some of you, but chicken feet add lots of collagen to your broth and collagen is SO good for your intestinal lining.  Fill the crockpot, or instant pot with filtered water. If you are using an instant pot, place the lid on, choose the soup/broth setting and manually set the time for 45 minutes, and then allow to depressurize on it’s own (don’t vent at the end of the program), this will take about 2 hours.

If using a crockpot, I like to simmer my bone broth for at least 48 hours on low.

Once your broth is cool, I add salt and pepper to taste, ladell it into useable portions in zip top baggies, and place it in the freezer-labeled and dated.

If you don’t have time to make broth right away, place the veggies, and carcass into a zip top freezer baggie, and freeze until you are ready-then just dump a “broth bag” into your instant pot or crockpot and add filtered water.

That’s it!  It’s a fairly simple recipe that is so satisfying, and tastes delicious!

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