Lemon Roasted Chicken

Roasted chicken is so simple yet so elegant. This easy to prepare recipe will have your family wide eyed at the dinner table gawking at your scrumptious masterpiece. Paired with potatoes, rice or pasta and a large serving of the your favorite vegetable, this is a meal the whole family can fill up on. Even better you can feel good that you served up a meal that will help keep your family both healthy and satisfied this fall.


  • One 2- to 3-pound farm-raised, pastured or organic chicken
  • Kosher salt and freshly ground black pepper
  • herb bundle of thyme, sage, rosemary and savory
  • 1 cut lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. .

Salt and pepper the cavity, Place herb bundle in cavity of the chicken so that just a little of the bundle pokes out.

Squeeze the juice of one lemon over the chicken then sprinkle garlic powder and poultry seasoning evenly over the skin. Now, salt the chicken—I like to sprinkle the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and discard the herb bundle. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.