Roasted Whole Herbed Chicken

Roasted whole herbed chicken mise en place / meal prep

There is something about a roast that is so soul-comforting and reminds me of my Mum making them for our family growing up. This time I get to make my own version employing a lighter more fragrant herb ‘crispy skin’ roasted chicken that my family has come to love. We often team ours with my delicious onion mushroom gravy, either potato mash or my cauli-mash (it really does mimic mash potato with a trick of mine, is low carb and creamy.) Plus we will add a big green leafy salad on the table to balance it all out with a side of lightly steamed broccoli rolled in either a little goats cheese or extra virgin olive oil and sea salt – BOTH are delicious with steamed veg!

Chicken with the herb rub and stuffed inside with more herbs, lemon & garlic.

This is our go-to recipe for the holidays too with all of the sides aforementioned. Often, instead of turkey, we will roast up this chicken, but feel free to improvise with a turkey too. Just remember the larger the bird the longer time it will take to roast and you may need to increase the number of ingredients. If you are using an air fryer this chicken will fit perfectly into the large size, or you can always roast in the oven. The advantage to the air fryer is a more crispy skin, that’s why we love the air fryer!

Roasted whole herbed chicken with cauli-mash & onion mushroom gravy. Steam or bake some veg for a side, or make a salad or both! We love this during the holidays!
Roasted whole herbed chicken & garden salad for a lighter dish

Roasted Whole Herbed Chicken

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Recipe by Priscilla Soligo Course: Holidays, Mains, Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • 1.8kg 1 Large Whole Chicken (I buy organic, hormone/ antibiotic free. Pasture raised is best.)

  • 120g 1 Medium  Onion, roughly chopped

  • 30g ½ Lemon, skin on

  • 25g 6 Garlic Cloves, peeled

  • 15g 1 Tbsp Avocado Oil, or Olive Oil

  • 15g 1 Tbsp Ghee, melted (I use grass-fed)

  • 8g 1 ½ Tbsps Fresh Thyme, packed, chopped + 3 sprigs for stuffing

  • 8g 1 ½ Tbsps Fresh Rosemary, packed, chopped + 3 sprigs for stuffing

  • 5g ½ Tbsp Onion Powder

  • 5g ½ Tbsp Garlic Powder

  • 4g 1½ Tbsps Dried Mixed Italian Herbs

  • 5g 1 tsp Unrefined Salt

Directions

  • Preheat the air fryer, or oven at 180C / 356F.
  • Ensure chicken has been rinsed well and pat try with paper towel.
  • In a small bowl, mix the ghee, chopped thyme and rosemary. Set aside.
  • In an oven tray (or large bowl if using an air fryer), place the whole chicken into, and rub in the avocado oil all over to coat the chicken.
  • Rub in the ghee mixture all over the chicken to coat as well.
  • Sprinkle the onion powder, garlic powder, dried italian herbs and salt over the chicken and inside the chicken as well.
  • Stuff the onion, garlic, lemon, thyme and rosemary sprigs inside the chicken.
  • Place the chicken in the air fryer, or oven with the breast side on the bottom, roast at 180C / 356F for 30 minutes.
  • Flip the chicken and roast for another 30 minutes or until chicken is cooked through.
  • Remove from the heat once cooked through. Check doneness using the tip of a fork pierced into the chicken. When juices run clear and the meat is no longer pink it is usually done. Or, you can use a digital thermometer inserted into the thickest part of the meat, the breast. Check to see if the temperature has reached 73.88C/ 165F.
  • Place roasted chicken on a plate, discard the stuffing. Cut the chicken into 4 pieces, or desired amount.

Notes

  • Storage: Roasted chicken keeps well in the refrigerator for up to one week in an airtight glass sealed container.

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