Roasted Chicken

Preheat oven to 325 degrees


  • 1 organic whole chicken
  • 2 tsp. sea salt (I tsp. for outside of chicken and 1 tsp. for the cavity of chicken)
  • 1 tsp. fresh ground pepper for the outside of the chicken
  • 1 tsp fresh ground pepper for the inside cavity of chicken
  • 1 tbsp. olive oil
  • 2 tbsp. gluten-free butter, melted (I use Land O’ Lakes)
  • 1/4 of red onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 lemon, freshly squeezed
  • 1 lemon rind from squeezed lemon, cut into quarters
  • 2 tsp. fresh parsley, finely chopped
  • 2 tsp. fresh cilantro, finely chopped
  • 4-6 fresh basil leaves, finely chopped
  • 3/4- cup gluten-free chicken broth (I use Pacific Low-Sodium)


  1. Wash the inside cavity and outside of chicken.
  2. Place the chicken in a large baking dish.
  3. Season chicken with sea salt and fresh pepper on outside of chicken and inside of cavity.
  4. Place half of the chopped onion and garlic over outside of chicken, then place the remainder of the onion and garlic on the inside of the cavity of the chicken
  5. Pour olive oil over chicken, and then pour the melted butter.
  6. Pour the lemon juice over and inside the chicken.
  7. Sprinkle the inside and outside of the chicken with the parsley, cilantro and basil.
  8. Pour the chicken broth into the bottom of the baking dish.
  9. If the chicken had giblets add them to the chicken broth in the bottom of the baking dish.
  10. Place the chicken into the 325 degrees oven.
  11. Baste chicken after 30 minutes of cooking time.
  12. Bake the chicken for about 1 hour, or until cooked through.
  13. Juices of the chicken should run clear when pricked with a fork or knife.

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