FullSizeRender-25Here is a chicken recipe that will transport you to France. If you have ever had a roasted chicken in France you know what I mean.  I have never had chicken as tender and juicy and this recipe is so tasty and succulent that it takes me back to the very place I first had it in France. You can serve it for dinner or use it for meal prep portioning the meat you need for your meals.  This is surprisingly easy and so good.  If you have kids, this is a recipe that kids love! 


1 3-3.5lb whole chicken

4-5 sprigs of fresh rosemary

4-5 sprigs of fresh thyme

1 lemon halved

1 whole garlic bulb halved

Kosher salt

Fresh ground pepper

1 Tbs olive oil


Preheat oven to 425 degrees.  Take the neck and the gizzards out of the cavity of the chicken and rinse the chicken in cold water.  Pat the chicken dry with paper towels.   Salt & pepper the cavity of the chicken.  Take one of the halved lemons and squeeze the juice into the cavity.  Take the other half of the lemon and squeeze the juice onto the outside of the chicken.  Put the two squeezed lemon halves, rosemary, thyme and garlic into the cavity of the chicken.  Use cooking string to tie the  legs together above the cavity.   Rub the olive oil on the skin and  generously sprinkle kosher salt and pepper  to the whole chicken.  You may want to cover the very ends of the legs with tin foil.  This will keep them from burning.

Place chicken on a rack in roasting pan and put in the oven.  Cook the chicken for 60 to 90  minutes or until chicken reaches internal temperature of 165 degrees.  Take the chicken out after 60 minutes and just test it to determine how much longer the chicken will need cook.  It is normally 20 ,minutes per pound plus 20 minutes.  The skin will be golden brown and glistening on the outside and juicy and tender on the inside.

Let the chicken rest  for 10-15 minutes before carving. Make sure to take the lemon, rosemary, thyme and garlic out of the cavity before carving.

NUTRITIONAL CONTENT (per 4 oz white meat no skin): calories 90, fat .44g, carbohydrates 2.46g, protein 19.0

NUTRITIONAL CONTENT (per 4 oz dark meat no skin): calories 130, fat 4.5g, carbohydrates 0, protein 23g