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Flavorful, super easy meal to prepare.

Serves: Four

Prep Time: 15 minutes

Marinating Time: 1-2 hours

Baking time: 1 hour 10 minutes


Small hen, whole chicken, about 3.5 pounds (organic-fed, cage-free)

2 medium lemons, juiced, seeds discarded

¼ cup fresh mint, finely chopped

¼ cup fresh parsley, finely chopped

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt

½ teaspoon ground black pepper


In a large dish, marinate whole chicken with lemon juice, mint, and parsley for 1-2 hours, occasionally turning the chicken and spooning liquid and herbs over the bird and into the cavity.

Preheat oven to 395° (F). Transfer chicken to a roasting pan.

Pour the lemon juice, mint, and parsley through a sieve and discard lemon juice.

Massage olive oil, mint, parsley, salt, and black pepper on the chicken.

Bake for about 70-75 minutes, until deep thigh temperature reaches at least 165° F with a meat thermometer.

Transfer whole chicken to a cutting board and let rest for 10 minutes before carving.



Steven Masley, MD, FAHA, FACN, CNS


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