Herb roasted chicken

I’ve been working on a recipe for cooking a whole chicken and I’m finally ready to share it. I’ve added bone broth to my morning routine and needed some organic chicken bones to make the stock. Hence this herb roasted chicken recipe.


  • 1 whole chicken (mine was just over 3kg);
  • Italian spice blend;
  • Black pepper;
  • Sea salt;
  • Mrs. Dash lemon pepper seasoning;
  • Trader Joe’s 21 Salute seasoning; and
  • Ghee, softened.


Step 1: Pre-heat your oven to oven at 360°F or 175°C. Remove the plastic packaging from the chicken and place on roasting pan or cutting board. Gently dry the skin with a paper towel if necessary.

Step 2: Take a few tablespoons of softened ghee and spread all over the chicken. It should be quite thick and creamy, almost the consistency of icing!


Step 4: Sprinkle on all your desired spices and herbs, making sure to cover the sides and wings of the chicken as best as you can.


Step 4: Bake the chicken in the oven at 360°F or 175°C, uncovered for 1 hour. Your pan should rest on the bottom half or third of the oven rack.

Step 5: Remove the chicken from the oven and cover with foil and return it to the oven for about 15 minutes. You can remove this step if your chicken is smaller than 3kg or if you have a meat thermometer (I don’t yet, but it’s on my wishlist!) to check the internal temperature of the bird.

Step 6: Remove from the oven and let the chicken sit for about 10 minutes. Then carve and serve. Be sure to save all the bones and other pieces of chicken not eaten so that you can cook up some delicious bone broth.


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