Roasted Chicken

October 16, 2015
Crispy skin, moist meat what more could you want from a chicken?
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Sugar Free
This is one of my go-to meals. I make this once a week or sometimes more (my kids really like chicken). It's perfect when the weather gets cold because the oven warms up the house and it smells A-M-A-Z-I-N-G! Every time some one has come over when I've made this they've mentioned how good it smells. And usually I can feed my family (four of us who aren't on a bottle) for dinner and leave enough left overs for lunch or dinner the next day. And don't throw away the carcass, next week I'll share my recipe for homemade bone broth! Woohoo, using every part of the chicken!


  • 4-5 pound organic chicken
  • 3 tablespoons oil/fat
  • Sea salt/pepper 
  • Fresh fruit, vegetables and/or herbs for chicken’s cavity (optional)


  • Preheat oven to 425ºF
  • Evenly rub oil, salt and pepper over entire chicken
  • Place chicken breast side up in a skillet or frying pan
  • Fill cavity with fruit, vegetables and herbs
  • Bake chicken for 15 minutes
  • Lower temperature to 375ºF and bake another 1 hour 10-20 minutes or until throughly cooked (usually 10-15 minutes per pound) 
  • Let sit for 15-20 minutes before serving
  • Tip: Be very generous when rubbing salt into the chicken before it’s cooked, this is the only time it’s being seasoned.

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