Thyme Roasted Chicken

Makes: 6-8 servings (4 ounce per serving)

  • 1 (3-4lb) whole fryer chicken
  • 2 tablespoons extra virgin olive oil
  • 1 whole sweet onion, cubed
  • 2 tablespoon thyme
  • 2 tablespoon rosemary
  • 2 tablespoon sage
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Preheat oven to 425°F. Chop up your herbs and set aside. Mix salt and pepper in small dish, set aside. Before we coat the outside of the chicken, we need to fill the cavity. Drizzle a little olive oil in side the cavity; Sprinkle cavity with a few pinches of your salt/pepper mixture, then stuff the chicken with your cubed onion. If you want, you can add some of your herbs to the cavity of the chicken for enhanced aroma & flavor. Make sure the outside of the chicken is patted dry with a paper towel. Drizzle the olive oil on the whole chicken. Sprinkle herb mixture and salt/pepper. Place chicken in a roasting pan or 13×9-inch baking dish. Bake 50-60 minutes or until chicken is golden brown & juices run clear. Be sure to baste the chicken occasionally with the pan juices.

Let the chicken rest for 5-10 minutes before cutting.


Nutritional Facts:
213 | Fat: 14g | Fiber: 0g | Carbs: 0g | Protein: 13g | Sugar: 0g | Sodium: 382mg

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