Whole Roasted Chicken


Last week a friend came by to pick up her meal-prep that she has asked me to cook for her. The first thing that came from her mouth as soon as I opened the door was…not “Hi, how are you” or “wasssup?” The first thing this girl asked me was if she could stay for dinner. She was dead serious! Of course, she stayed, but I warned her that she wasn’t having any drumsticks…those are always MINE! As much as I love her, I wasn’t willing to give up my favorite chicken parts whahaha…

This Whole Lemon Chicken is one of the easiest and tastiest chicken you’ll make. 

And if you’ve never cooked a whole chicken before, let me tell you… you will look like a PRO. That crispy skin and juicy meat is guaranteed to be a crowd pleaser. Already then, don’t let me take more of you time. Go ahead and show off your cooking skills!


  • 1 (4 lb.) whole chicken, giblets removed
  • 4 tbsp soft grass-fed butter
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 5 garlic cloves
  • 8 sprigs of fresh thyme
  • 8 sprigs of fresh dill
  • 2 1/2 lemons quartered
  • 1 cup of water or chicken stock.


  1. In a bowl, mix butter, paprika, garlic, sea salt and pepper.
  2. Pat dry chicken and place on a cutting board or large plate. Insert your hand between the meat and skin and rub with butter mixture. Also rub the mixture on the skin. Sprinkle extra sea salt and pepper as desired.
  3. Place lemon, thyme, dill and garlic cloves inside the cavity, and tie legs together with a soaked twine. Transfer to the fridge and let it rest for 4 hours.
  4. Preheat oven to 350F.
  5. Squeeze the remaining 1/2 lemon on the chicken and place breast-side up in a roasting pan with a rack. Pour 1 cup of water into the bottom of the roasting pan. Bake for 1 1/2 hour and baste every 20 minutes.
  6. Chicken should be crispy and juicy.

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