Whole Roast Chicken


It’s the perfect time of the year to crank up the oven and cook something yummy and healthy.  This recipe makes it easy with only 4 total ingredients.  Super simple and delicious.

What’s also great is that it’s based on a famous NY Times Recipe that doesn’t require any mods to make it healthy.

Roast Chicken with Lemon

I won’t get into a long-winded back story about raising chickens on my grandmother’s farm (…which never happened anyway…).  But here’s a simple yet delicious roast chicken recipe that anyone can make, even if you have no cooking skills.

Easy enough for a weeknight if you have a little roasting time.  It’s even good for one person since it provides excellent leftovers.

What You’ll Need

  • 1 Whole Chicken (about 4 lbs)
  • 2 Lemons
  • Salt – French grey sea for best flavor
  • Black Pepper – Fresh ground for best flavor


  • Pre-heat oven to 350℉.  Adjust rack so pan will position in top 1/3 of oven
  • Generously coat and rub the chicken with salt and pepper, inside & out
  • Roll the lemons firmly to soften and pierce each all over 30 times
  • Stuff the lemons into the bird
  • Close up the bird (I use a wooden skewer/you can also use culinary needle and thread.)  Tie the legs in their natural position with cooking twine
  • Place the stuffed and seasoned bird into a large, shallow roasting pan


  • Calculate 20-25 minutes of cooking for each pound of bird
  • Start with the bird breast down for 30 minutes, then flip
  • Finish out the calculated cooking time, jacking the oven temperature up to 400℉ for the last half hour
  • Leave the lemons in the bird for serving and be sure to spoon some the juices over the slices.  Yum.

How did it work for you?  Did you make any tweaks?  What did you serve it with?

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