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Wednesday, March 12, 2014

Roasted Italian Herb Chicken


This is one of the easiest recipes to make and a great way to break up the monotony of chicken for dinner. Think rotisserie chicken without the mystery of what your purchased rotisserie chicken was actually cooked with. (Just think! Eeew! It may have even been injected with a processed substance you would NEVER use!)

NOTE: We don't actually eat the legs and wings of the chicken; however we like to cook it with the chicken intact for taste purposes. Don't worry, the meat isn't thrown away - we use it as meals for our dog. If you don't have a dog or an animal you could feed it to, you could also adapt (change the baking time) of this recipe for split chicken breasts.

Roasted Italian Herb Chicken

1 TBSP Safflower Oil
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp garlic powder
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp marjoram
1/2 tsp onion powder
1/2 tsp coarse grind black pepper
1/2 tsp coarse grind sea salt
1/2 lemon, peeled and cut in half
1/2 yellow onion, peeled and cut in half

1. Preheat oven to 450 degrees F.
2. Rinse and pat your chicken dry using an unprinted paper towel. Place chicken in a baking dish WITH sides (there will be some drippings).
3. Combine spices together in a small dish.
4. Spread olive oil on chicken and shake spice mixture over chicken to coat. Rub the spices into chicken, combining olive oil and spices together.
5. Stuff lemon and onion into chicken inner cavity. (You will not be eating this - it is for flavor.)
6. Bake for 75 minutes at 450 degrees F.
7. Allow chicken to cool for approximately 10-15 minutes prior to eating.



  1. Hey Guys. Looks great! What size chicken did you use? 2-3lb?


    1. It's actually a 4lb chicken - Fresh Market had huge ones!

  2. I posted a comment on olive oil and it's smoke point (I have heard flash point too). I have heard it's not good to cook/bake with olive oil over about 350 degrees because the oil starts to break down at the point and becomes carcinogenic... Do you know the facts on this? I have done a little research on this and I know each oil has a different smoke point. I use coconut oil most often as I have heard this is super healthy and has a very high smoke point. Thanks for any info you can share.


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