Ingredients
Scale
- 1 3-5 lb. Pasture Raised whole chicken
- 2 large shallots (about 1 cup)
- Zest from 1–2 lemons (Zest first juice after and save don’t toss)
- Juice of 1–2 Lemons– Meyer lemons are the juiciest or 2 regular lemons)
- 1/2 cup of olive oil
- 2–3 fresh garlic cloves, shopped
- 2–3 Tbs. fresh thyme leaves or 1–2 tsp. dried
- 1–2 tsp. poultry herb blend
- 1–2 tsp. Celtic sea salt Save some salt for the vegetables.
- 1/2–3/4 cup Homemade chicken stock or No Chicken broth.
- Roasting veggies: carrots, baby potatoes, quartered onions (red or brown) and or shallots halved or quartered.
- Fresh ground pepper to taste
- Fresh thyme for garnish
Instructions
- Wash chicken inside and out with coarse or Kosher salt. Pat until dried. I like to take paper towels to make sure its dry all over and inside of the bird is clean too.
- Heat oven to 400-degrees.
- In a medium bowl blend together; finely chopped shallots, minced fresh thyme, lemon zest, minced garlic, seasonings salt and fresh pepper. Stir to blend together.
- Whisk in olive oil and lemon juice.
- In a medium – large roasting pan, place bird and surround it with all the vegetables.
- Using your hands is best, take and schmear the marinade all over the bird, top sides, under the skin if possible carefully.
- Place the juiced lemons and any extra of the marinade and rub inside the bird’s cavity.
- Any extra marinade, pour over the vegetables.
- Place pan and bird into 400-degree oven uncovered for 20-30 minutes.
- Then cover and lower the temp to 325-degrees and cook for an hour or until the internal temp reaches 165-170
- Take it out from the oven and allow to sit and rest before cutting. This allows the juices to incorporate throughout the bird for a juicy meal!
- When serving pour the juices over the chicken after you’ve cut and place extra juice on the table for others to add over their chicken and vegetables.