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  • Writer's pictureHayley Parker

Classic Roasted Chicken


This classic roasted chicken recipe has been a staple in our household for some time now. It never seems to get old. I think it ticks off all the boxes. It's a guaranteed appetizing and delicious meal for the whole family that is simple to make and everyone enjoys.


Once you gain confidence making this dish you can mix up the herbs and spices to bring a variety of flavors to the table. When I am short of Herbs de Provence, I like to use parsley or rosemary as a replacement. Add anything more that you’d like to the dish and take away what doesn’t serve you. Most of all, I hope your family finds a taste of heaven around the dinner table this evening. 


Lemon & Garlic Roasted Chicken


What you will need:


– 4 tablespoons Parker's Old Time Farm tallow (rendered pork fat), olive oil, coconut oil, or butter

– 3 teaspoons sea salt

– 1 teaspoon freshly ground black pepper

– 2 tablespoons garlic powder

– 4 tablespoons minced garlic

– 2 tablespoons herbs de Provence

– 1/2 cup raw apple cider vinegar

– 1½ lemons

-2lbs carrots

-3 lbs potatoes


  • Preheat the oven to 350 degrees.


  •  Place the whole chicken on a towel and pat dry.  Then place your bird legs up in the center of your dutch oven, bake pan or bird cooker. 


  • Slice your potatoes and carrots 1” thick. Add the potatoes and carrots to surround the chicken.


  • Rub your oil of choice into the whole bird (a mix of olive oil and butter is my favorite). Lightly drizzle the oil over the potatoes and carrots. Pour the apple cider vinegar over the top of your bird. 


  • Add your herbs and spices to the bird, the potatoes, and the carrots. Rub the oil and spices into the whole bird. Toss the potatoes and carrots. Squeeze one whole lemon over the bird and place the used wedges in with the vegetables to cook.


  • Place your bird into the oven. Expect your chicken to cook for 2 hours. When your bird is half-way done, take the chicken out of the oven. Scoop your vegetables from the bottom to the top. Do your best not to mash up the carrots and potatoes. Collect a few spoonful's of the juices at the bottom of the pan to pour over the top of your chicken and vegetables. Take your lemon half and squeeze it over top of the bird. Feel free to add additional seasonings (oils of choice, spices, herbs) to your chicken if you feel it is necessary (I always do). Place your chicken back in the oven. If your bird ever starts to brown before it is finished cooking, tent aluminum foil over the top of it and continue to bake until finished. Cook the bird until the meat begins to easily fall off the bone and the juices run clear. The skin should be golden and crispy.


Things to note:


  • When serving don’t forget to spoon the chicken juices over the entire dish. 


  • I find the low and slow bird browns well without aluminum foil needed to prevent the bird from burning. The time it takes also makes for a juicier bird with lots of moisture.


  • Your bird will reach a temperature of at least 165 degrees when it is done. Depending on your oven and size of your bird, your cooking time may vary. 


  • If you are asking who has the time like that? I hear you. No problem. Set your oven to 450 degrees for 20-25 minutes until your chicken has a nice browning on the skin. Turn your oven down to 350 degrees and cook for 60 minutes. Be sure to still scoop your vegetables half way through from bottom to top and cover your chicken with aluminum foil once browned. 


  • When finished with the meal, place whatever is left of the bird, bones and all, in a crockpot and immediately prepare bone broth that will be ready by morning (bird, a few tablespoons of apple cider vinegar and a few tablespoons of sea salt).

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