Perfect Roast Chicken

11 117 420
Ingredients Minutes Calories
Prep Cook Servings
27 min 1 h 30 min 8
Perfect Roast Chicken
Health Highlights


1 medium/large bird Whole Chicken (5 to 6 pounds - organic)
2 tbsp Butter, grass-fed, salted (melted)
1 bulb Garlic (cut in half crosswise)
1/2 tsp Sea Salt (or as needed)
1/2 tsp Black pepper (or as needed)
1 large Yellow onion (thickly sliced)
20 sprig Thyme, fresh
1 bulb(s) Fennel (tops removed, and cut into wedges)
4 large Carrots (cut into 2-inch chunks)
1 medium Lemon (halved)
2 tbsp Extra virgin olive oil (or as needed)


1. Preheat the oven to 425 degrees F.

2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.

3. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

4. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.



is a great source of lean protein which aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 420
Calories from fat 235
Calories from saturated fat 70
Total Fat 26.1 g
Saturated Fat 7.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 10.3 g
Cholesterol 117 mg
Sodium 328 mg
Potassium 653 mg
Total Carbohydrate 12.1 g
Dietary Fiber 4.3 g
Sugars 4.0 g
Protein 36 g

Dietary servings

Per Portion

Fruit 0.1
Meat 1.6
Vegetables 1.4

Energy sources


Meal Type(s)