Grandmas Roasted Chicken

1 roasting chicken (preferably pasture-raised organic)
2 cups roasting vegetables (potatoes, radishes, beets, carrots, turnips)
1 orange
1 lemon
1 onion, quartered
2 stalks of celery, sliced
3 cloves of garlic, chopped
2 stalks fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
handful of fresh herbs
salt and pepper
Type of Recipe
Main Dish
Special Occasion


Preheat oven to 350. Juice lemon and orange and set the juice aside. Remove the zest from the citrus fruits. Save the remaining part of the citrus fruits to stuff in chicken. Sprinkle olive oil inside of chicken along with salt and pepper. Stuff the chicken with onions, citrus fruits, handful of fresh herbs, celery and garlic. Rub the outside of the chicken with olive oil. Season with salt and pepper. Place chicken breast side down on a rack in a roasting pan. Roast for 45 minutes. Make a baste by whisking together a couple of tablespoons of olive oil with citrus juice, zest, rosemary and thyme. Baste the chicken while it is roasting. Remove the chicken from the oven; use two forks to turn the it over so that it is breast side up. Roast until chicken is done and the skin is brown, about another 30-40 minutes. 20 minutes a pound is a good estimate. A meat thermometer inserted near the thigh AND the inside of the cavity should read 180 degrees, 170 degrees for the breast and the juices run clear.


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