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Many grocery stores now offer organic chickens that are only cooked with salt and pepper. However, they often are a bit overcooked and dry. Making a roasted chicken at home is easy and yields delicious results. Serves: 8 PREP TIME: 10 minutes COOK TIME: 1 hour 10 minutes


  • 1 (5 to 6 -pound) organic chicken
  • 3 or 4 fresh or dried herb sprigs, including thyme, sage, or rosemary 4 carrots, sliced into large sections or 1 small bag baby carrots
  • 1 fennel bulb, cut into 8 wedges
  • 1 tablespoon coconut oil, unsalted organic grass-fed butter, or ghee, melted
  • 1 teaspoon dried Italian seasoning (without garlic)
  • Sea salt
  • Freshly ground black pepper


  1. Preheat the oven to 400.
  2. Pat the chicken until it’s dry.
  3. Place the vegetables in a roasting pan or on a rimmed baking sheet.
  4. Place the chicken on top of the vegetables.
  5. Place the herbs into the chicken cavity and truss the chicken if desired.
  6. Using a pastry brush, brush the chicken with oil, butter or ghee.
  7. Sprinkle the Italian seasoning on top of the chicken.
  8. Generously sprinkle the chicken and the vegetables with salt and pepper.
  9. Sprinkle the Italian herbs over the chicken and vegetables.
  10. Bake for 90 minutes, or until fully cooked and the juices run clear. If using a meat thermometer, insert it into the thickest part of the thigh, without touching the bone. The temperature should be at least 165.
  11. Remove the chicken from the oven and let it rest for 10 minutes before cutting and serving.

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