Roast Chicken with herbs and lemon

INGREDIENTS: (organic whenever possible)

1 Whole Organic Free-Range Chicken

2 TBSP Butter, or Olive Oil

1 TBSP each of the following chopped, fresh herbs: thyme, rosemary, parsley

1 Bulb Fennel, sliced in 1 inch pieces

A few cloves fresh garlic

1 Lemon, sliced into 1 inch pieces

Approximately 1 tsp or so of sea salt & fresh ground pepper


Preheat oven to 425 degrees.

Prepare herbs, lemon, and garlic. Rinse and set chicken in baking dish.

Cover chicken with oil or melted butter. Sprinkle herbs on chicken with salt and pepper.

Bake for around 20 minutes. Remove from oven and add fennel, garlic and lemon to baking dish. Adjust seasonings as desired. Baste chicken with juices and return to oven for another 30 to 35 minutes.


*Leftovers can be used to make soups, chicken salads, served with vegetables and whatever else you can think up. Bones can be saved in the freezer and used for stock. (Recipe posting soon)

For cooking classes or other cooking information you can visit me at: Sandy's Gourmet Productions

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