Classsic Sunday Whole Roasted Chicken

Name: Classic Sunday Roasted Chicken
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4-6
Ingredients: 1 (3-4 pound) whole chicken; 1 lemon, quartered; 4 cloves of garlic, minced; 2 tablespoons of olive oil; 1 teaspoon of dried thyme; 1 teaspoon of dried rosemary; 1 teaspoon of dried sage; Salt and pepper, to taste

When I was in grade school, I spent nearly every Sunday accompanying my best friend, David, to his grandparent's farm in Kansas - about an hour from where we lived. The farm had been in the family since it was homesteaded - and there was still no indoor plumbing (this was in the early '60s). Late in the afternoon we'd have a family supper at a big table in the middle of the kitchen - and it was almost always fresh-killed chicken from the farm.

The taste of fresh chicken, without chemicals, from a real farm - that's was my goal when we decided to start offering chicken to our customers. We're proud of this chicken - and this recipe is a classic - the one I use for my own Sunday tradition that I carry out - many decades after those Sundays spent on the farm in Kansas.

Classic Sunday Roasted Chicken

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

25 minutes

Cook Time

90 minutes

During my grade school years, I cherished the weekly tradition of visiting my best friend David's grandparent's farm in Kansas. The journey, roughly an hour away from our home, took us back to a simpler time. The farm had been in his family since it was homesteaded and still lacked indoor plumbing (this was in the early '60's).

Mid-afternoon, after the chores, we would gather around a big kitchen table for a familial feast, relishing the taste of a fresh, farm-raised chicken.

It was this experience that inspired me to bring the same wholesome flavor of fresh chicken to our customers. With a goal to provide chemical-free, authentic farm-raised chicken, I set out to bring this delicious recipe to life. I take pride in this classic dish, and it has become a staple in my own Sunday tradition, a legacy passed down from those fond memories on the farm in Kansas.

Author:

Farmer Dan

Ingredients

1 (3-4 pound) whole chicken
1 lemon, quartered
4 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of dried sage
Salt and pepper, to taste

Directions

Preheat the oven to 425°F (220°C).
Place the lemon quarters and minced garlic inside the chicken cavity.
In a small bowl, mix together the olive oil, thyme, rosemary, sage, salt, and pepper.
Brush the mixture all over the chicken, making sure to cover it evenly.
Place the chicken in a roasting pan, breast-side up.
Roast the chicken in the oven for 45 minutes.
Reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 30-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.

Recipe Note

This roasted whole chicken is a classic and simple dish that is perfect for any occasion. Enjoy!

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