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This is a very easy dish to prepare. You can change up the flavor profile of your roast chicken by varying the herb rub you use. Italian seasonings are terrific, but for a French twist substitute herbes de Provence (featuring savory, thyme, rosemary, marjoram, oregano, and optionally lavender). A roast chicken is one of the simplest dishes to prepare—just leave enough time for baking.



 Prep Time: 10 minutes

Baking Time: 65-75 minutes

Serves: Four


3-4 pound       Whole Chicken, organic, cage-free

3 Tbsp             Extra virgin olive oil

1 Tbsp             Italian herb seasoning, dried

1 tsp                Sea salt

½ tsp               Ground black pepper


Preheat oven to 425°.  Pat dry chicken with paper towels. Rub skin all over with oil, herbs, salt and pepper.

Place chicken in a roasting pan on a middle rack for 5 minutes, then reduce heat to 375° for about 65-75 minutes (until meat thermometer inserted deep into the thigh reads 165°. If chicken hasn’t lightly browned, switch oven to broil for an additional 3-5 minutes or until skin is golden. (Final meat thermometer temperature should be 165-170°.) Remove from the oven and let sit for 15 minutes for juices to redistribute before carving. Transfer to a serving platter and serve.

For an easy complete meal, consider roasting some vegetables in the oven at the same time. Beets, carrots, squash, and parsnips are all great choices—just toss with a little oil, salt, pepper, and herbs.


Steven Masley, MD