Simple roasted chicken

My new Thanksgiving tradition is to serve chicken. It’s easier with my family and my own limited energy. It takes less than 90 minutes. Last year I made Nom Nom Paleo’s spatchcocked bird. It was delicious, but a step beyond what I could accomplish in a CFS/fibro flare up.

I like the organic, per-brined bird at Trader Joe’s. Tip: Mix up the herbs ahead of time. I’m never exact with this and it’s always yummy.


  • 1 tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp ground sage
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 whole organic chicken (about 4 lbs)
  • Directions:

  • Pre-heat oven to 400F
  • Mix garlic, herbs, salt and pepper. I run it through the designated spice/coffee grinder.
  • Prep roasting pan. I use a high-sided Pyrex baking dish greased with Spectrum shortening or olive oil.
  • Rinse chicken, spread rub over skin on all sides. Place breast down in baking dish.
  • Roast at 400F for 20 min, then reduce heat to 350. Cook for 15-18 minutes per pound.
  • E.g., My oven runs a tad hot. I had a 4.6 lb chicken. I roasted it :20 mins at 400, then 1:15 at 350F. It came out perfect.

    Gravy was a snap: Just remove the chicken to a plate, pour all the drippings through a mesh strain into a pan. Add King Arthur flour and blend out clumps with a whisk. Add an almost equal volume of water. Cook over low heat, stirring constantly.

    And remember to save all the skin and bones! Toss in a crockpot with 1/2 an onion, 1-2 Tbsp apple cider vinegar or lemon juice, cover with water and cook on low over night. Best broth!


    About Jill R.

    Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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    1 Response to Simple roasted chicken

    1. Pingback: Introduction to Gluten-Free Batch Cooking | Recovery Road

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