Herb-Crusted Whole Roasted Chicken

No need to be intimidated by cooking a whole chicken. It's a great way to get your money's worth of pasture-raised local poultry. Don't forget to save the bones to use in our Bone Broth recipe! This whole roasted chicken recipe provides crispy chicken skin and juicy breast meat every time!


whole chicken
4 tablespoons
olive oil
4 tablespoons
herbs de Provence
1 tablespoon
sea salt


Preheat the oven to 425°F.

Using a completely defrosted whole chicken, turn breast-side up in a roasting pan or pot. Begin to peel skin above the breast-meat up sliding a small rubber scraper under the skin as far down as you are able. Pour approximately 1 tablespoon of olive oil into each side of the breast between the skin and meat. Massage the skin to evenly distribute oil under the skin. Drizzle remaining olive oil over the surface of the breast and legs. Sprinkle herbs and sea salt over the whole top surface of the bird. 

Place in the oven and immediately turn down the temp to 375°F. Cook 1 hr to 1½ hr depending on the size of the bird, or until temp in thickest part of the breast and thigh is at least 165° according to a meat thermometer. Enjoy!

After removing all the meat from the carcass, toss the bones into a pot for our Bone Broth recipe.  (Recipe♦479)