Roasted Whole Chicken with Fall Herbs

Ingredients:

  • 1 whole Red Door Ranch chicken (about 3-4lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • 1 lemon, quartered
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and place it in a roasting pan.
  2. Season the chicken: Rub the entire surface with olive oil. Season generously with sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.
  3. Stuff the cavity: Place the lemon quarters, onion, garlic, fresh rosemary, and fresh thyme inside the cavity of the chicken.
  4. Roast the chicken: Transfer the chicken to the preheated oven. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
  5. Rest and Serve: Let the chicken rest for 10-15 minutes before carving. This helps the juices redistribute, making the meat tender and juicy.
  6. Enjoy: Serve with your favorite fall vegetables and sides. It’s perfect for a hearty meal that brings warmth and comfort to the table.