This oven roasted whole chicken recipe is so simple, yet packed with loads of comforting flavors. Sage, fresh squeezed Lemons and garlic, and basted to crispy perfection.
“But those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.” Isaiah 40:31
We are in a very busy and overwhelming season of life. As a stay at home mom of 4, pregnant with our 5th, homeschooling mother, aspiring entrepreneur, and homemaker with all that homemaking entails, when anything that promises to be easy is something im going to try.
Especially when it comes to weeknight meals we need easy and Mondays are no exception. The more hands off, the better. This oven roasted chicken recipe is just that. Aside from the occasional basting with pan juices, this recipe is a season it, set it and forget it healthy meal.
Tonight I served it with my families two favorite vegetables, asparagus and fresh okra from the last of our summer garden.
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Tips for the perfect Oven Roasted Chicken
- Make sure you put your chicken breast side down in your roasting pan. Chicken breast tend to dry out faster than the bone in dark meat. Putting the chicken breast down helps to keep the breast moist.
- Basting your chicken with pan juices every 20 minutes until the chicken is done will help keep the chicken moist, continue to distribute flavor to the entire chicken, while also crisping the skin up. I just use a big spoon, but a basting bulb would be very handy, I just dont like mine so I have resorted to a spoon.
- Put seasonings inside the chicken cavity to help impart flavor from the inside out.
This is pretty straight forward here.
- Garlic Powder
- Salt & Pepper
- Duck Fat
- one or two whole lemons
- fresh Chopped Sage leaves
- chicken broth for the pan
How to make Delicious Oven Roasted Chicken
Preheat your oven to 450F.
With the breast sides down, start by dousing the skin of your whole chickens in duck fat. I have spray on hand so that’s what I used but I also use Fatworks Duck Fat. More and more research is coming out about the benefits of animal fats verses seed oils that were once thought to be healthier but we now know better.
Next sprinkle your chicken with a generous amount of garlic powder, salt and pepper.
After that I squeezed a fresh lemon over both chickens. I only had one Lemon for both chickens, so that’s what I did but one lemon for each chicken would be better
Next, chop you fresh sage leaves and sprinkle over the tops of each chicken. Then I stuffed the Lemon and sage stems (green parts only) inside the chicken for the flavor to work from the inside out.
Lastly I poured a little chicken broth in my roasting pan to help keep the chicken moist during baking.
Bake your chicken at 450F for 30 minutes. Pull the chicken out of the oven and spoon the chicken stock over the tops of the chicken. This will help to keep your chicken moist while also crisping the skin.
Put your chicken back in the oven and baste in another 15-20 minutes. I like to baste every 20 minutes until my chickens are fully cooked.
Chicken is done when your thermometer reads 165F. I find it’s best to check both the breast of the chicken as well as the thigh. Sometimes the dark meat, on the bone, doesn’t cook as fast as the breast.
Perfect sides to pair with Oven Roasted Chicken
There you have it. All that’s left is to make your sides. This can easily be done in between bastings. Here are our favorites
- Mashed or Baked Potato (Can bake in the oven, along side your chicken)
- Roasted cubed potatoes (one of my families personal favorites)
- Roasted Asparagus
- Sautéed Okra
Other Recipes from our farmhouse
- 1 Roasting Chicken
- 1 tsp Garlic Powder
- Salt & Pepper to taste
- 1 Tablespoon Duck Fat, Butter, or Olive Oil
- 1 Lemon
- 1 Tablespoon fresh Chopped Sage Leaves
- 1 cups Chicken Broth
- Preheat your oven to 450F.
- With the breast sides down, start by dousing the skin of your whole chickens in duck fat, butter or olive oil.
- Next sprinkle your chicken with a generous amount of garlic powder, salt and pepper.
- After that, squeezed a fresh lemon over the whole chicken.
- Next, chop you fresh sage leaves and sprinkle over the tops of each chicken.
- Then I stuffed the Lemon and sage stems (green parts only) inside the chicken for the flavor to work from the inside out.
- Lastly I poured a little chicken broth in my roasting pan to help keep the chicken moist during baking.
- Bake your chicken at 450F for 30 minutes.
- Pull the chicken out of the oven every 20 minutes and spoon the chicken stock over the tops of the chicken. This will help to keep your chicken moist while also crisping the skin.
- Baste every 20 minutes for a crispier skin
- Chicken is done when your thermometer reads 165F.
- I find it’s best to check both the breast of the chicken as well as the thigh. Sometimes the dark meat, on the bone, doesn’t cook as fast as the breast.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 302Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 96mgSodium 301mgCarbohydrates 2gFiber 0gSugar 1gProtein 28g