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Roasted Whole Chicken

I have a Monday tradition in my house, and that tradition is roasting a whole chicken (unless it's the middle of summer and I can't stand to have my oven on for hours-- adding to the heat in my house). I have come to love this tradition for many reasons... 1) Monday's are always crazy busy for us and this is one of my easiest/quickest dinners to prep 2) There are always enough left over to stretch at least one more meal 3) We tend to drink a lot of bone broth around here, especially in the winter/flu seasons, so it's great to have bones every week to make some 4) It's a dinner my whole family enjoys 5) And it's healthy! It's an all around mom win!


  • Whole chicken-- I like the organic whole chicken from Trader Joes

  • 1/2 an onion

  • 1 small lemon

  • 1 tbs butter melted

  • 1.5 tsp minced garlic

  • 1.5 tsp onion powder

  • 1.5 tsp dried thyme

  • 1 tsp pepper

  • 2 tsp salt


  • Preheat oven to 450 degrees Fahrenheit.

  • Pull out the neck and any other yucky parts left in the chicken cavity, and place chicken into your roasting pan.

  • Wash your hands really well.

  • Melt the butter and combine with the garlic, onion powder, thyme, salt, and pepper. It should make a paste like consistency.

  • Rub the paste all over the skin of the chicken and between the skin and the breast.

  • Wash you hands again.

  • Chop the onion and lemon into quarters, and stuff them inside the cavity of the chicken.

  • Place in the oven for 20 minutes at 450.

  • After 20 minutes, turn the oven down to 375, and bake for 1 hour to 1 hour 20 minutes-- or whenever the internal temperature reaches 160 degrees Fahrenheit.

My kids love this chicken served with rice (which I like to boil in my homemade bone broth) and some seaweed to make "sushi,"  and my husband and I usually prefer it with cauliflower rice. We all eat it with a side of broccoli. 

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