There are many ways you can dress up a chicken for dinner but we often prefer the most simplest of kind: slow roasted, with the occasional basting, and doused with the perfect blend of herbs and spices.
If you’re looking for a herb whole roasted chicken recipe that is good every single time, this one is it.
Although a variation of this recipe has been made in our kitchen regularly for the past 5 years, we just made the switch from a simple salt and pepper season to our newest Lemon Herb blend. In fact, our Lemon Herb first name was Poultry Blend because this particular blend of herbs and spices tasted SO good on roast chicken. The lemon and cumin really round out the flavors of the three herbs we use: basil, parsley, and oregano. We had to change the name because we realized how versatile it was.
If you’re making roasted vegetables and potatoes at the same time, season them with our Lemon Herb and you’ll surely be happy you did.
Alright, now when looking at the recipe instructions it may SEEM like a lot, but we promise, this is SUCH an easy recipe. The basting step is essential because it allows for a nice, golden, crisp skin (aka the best part) and keeps the chicken moist. We opt for a refined coconut oil (this does NOT have a coconut flavor) as the baste but you can use half melted butter and half coconut oil if you’re tolerant to dairy.
Just remember to not baste the chicken 15 minutes before it’s done cooking. This ensures an extra crisp skin.
Lemon Herb Whole Roasted Chicken
- 1, 15-18lb whole chicken
- 1/2 cup refined coconut oil, gently melted* • 1 onion, thinly sliced
- 6 cloves garlic
- 1 tbsp rp lemon-herb blend, to start
- 1/4 tsp unrefined sea salt
- 1/4 tsp black pepper
- Pre-heat oven to 425 degrees
- Slice onion, peel garlic, melt coconut oil in an oven-proof dish on low heat on the stove.
- Rinse and pat chicken dry; place chicken in a baking dish.
- Starting with 1 Tbsp, rub RP’s Lemon-Herb generously (don’t be shy!) on the outside and inside of the chicken. Add more seasoning if needed. Place onions and garlic around and inside of chicken.
- Remove melted coconut oil from the stove (carefully) and stir in salt and pepper.
- Using a spoon, ladle a couple spoonfuls of seasoned coconut oil onto chicken.
- Place chicken in the oven and bake at 425 for 15 minutes.
- Lower heat to 350 degrees, baste chicken with seasoned coconut oil, and cook for another 15 minutes; do this two more times.
- Check chicken for doneness. the last 15 minutes of cooking, do not baste so the chicken skin gets nice and crispy.
- When chicken is done, remove from the oven and let sit for 10 minutes.
- Use the juices to make gravy or season stove-top rice with.