Two Simple And Delicious Ways To Prepare Your Whole Chicken

Posted on: 15 July 2015

If you've spent your money on a specialty chicken from a place like Joyce Farms, then it does not make sense to cover its natural flavor with a lot of strong spices and heavy sauces. The two following recipes use simple seasonings that accentuate the natural flavor of the meat rather than covering it up. Serve whole chicken prepared with one of these recipes, and you're sure to impress your guests.

Roasted Lemon Pepper Chicken

Lemon juice and pepper add just a hint of flavor to this roast chicken recipe. Since this one roasts at a high temperature, the skin comes out super crispy. You can serve the pan juices drizzled over the meat. Consider serving this lightly flavored chicken with herbed angel hair pasta as a side dish. The leftovers are delicious on a green salad or in a wrap.


  • 1 whole, free range roasting chicken (3 - 4 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 round slices of fresh lemon
  • 1/2 teaspoon freshly ground black pepper


Gently use your hand to separate the skin from the chicken breast. Insert the slices of lemon under the skin, one on each side.

Drizzle the chicken with olive oil and lemon juice, and then sprinkle it with salt and pepper. Place the chicken on a roasting rack in a roasting pan, and put it into an oven that has been preheated to 425 degrees F.

Roast the chicken for 30 minutes, and then decrease the temperature to 375 degrees F. Continue roasting for another 30 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Do not overcook your chicken, or it will be dry instead of moist and juicy. Let the chicken rest for 15 minutes before carving and serving.

Savory Tuscan Herb Chicken

This slow-roasted chicken recipe yields a lot of pan juice, which you can make into a delicate gravy if you desire. It's also delicious served naked next to roasted potatoes and vegetables. The light flavors of garlic and fresh basil are the perfect accents to the meat.


  • 1 whole, free range roasting chicken (3 - 4 pounds)
  • 2 tablespoons butter (grass fed butter is best)
  • 1 clove garlic minced
  • 1 tablespoon fresh basil, minced
  • 1/2 teaspoon kosher salt
  • a pinch of black pepper
  • 2 tablespoons flour (optional)
  • water


Melt the butter. Stir in the garlic and basil, and pour this mixture over the chicken, which you have placed in a roasting pan. Sprinkle the chicken with salt and pepper. Add about 1/4 cup of water to the bottom of the pan to prevent the drippings from burning.

Roast the chicken at 325 degrees F for 70 - 90 minutes, or until a thermometer reads 165 degrees F when inserted in the thigh of the bird. Remove the chicken from the oven, and let it rest for 15 minutes. Remove the chicken from the pan, and if you wish to prepare a gravy, strain the pan juices into a measuring cup. Add water to the juices until you reach a total volume of 1 cup.

Pour the chicken juices into a saucepan, and bring them to a boil. While the juices are heating, combine 1/4 cup water with the 2 tablespoons of flour to make a slurry. Make sure you stir well to ensure there are no lumps in the mixture. When the juices come to a boil, drizzle in the slurry, whisking constantly to prevent lumps from forming. Let the gravy simmer for about 2 minutes, stirring constantly, and then remove the heat.

Carve the chicken as desired, and let your dinner guests top their portions with gravy if they prefer. Enjoy!