Adena Farms Roast Chicken

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Roast Chicken is a culinary classic. Great for Sunday night family dinner, or a dinner party with friends. It’s always a hit. This recipe will teach you the basics on how to perfectly roast a chicken. If you’re feeling creative, change-up the herbs and seasonings to suit your mood. You can always add some aromatic veggies to the roasting pan for an easy one-pan dinner.

Prep Time
10 mins

Cook time
1 hr 10 mins – 
1 hr 20 mins

Total Time
1 hr 40 mins –
2 hrs

4 – 6



  •  4lb Adena Farms Pasture-raised Organic Whole Chicken

  • 1 cup Extra Virgin Olive Oil

  • 1 cup Low or No Sodium Chicken Stock or Bone Broth

  • 2 cloves Fresh minced garlic

  • Juice of half a lemon

  • 2 Thyme Sprigs, finely chopped

  • 1 Oregano Sprig, finely chopped

  • ½ Rosemary Sprig, finely chopped

  • 1 Tbsp Himalayan Salt

  • ½ tsp Fresh Cracked Pepper

  • Dry White Wine (optional)



  1. Preheat the oven to 400°F
  2. Place garlic, thyme, oregano, rosemary, salt and pepper into mixing bowl
  3. Add lemon juice and olive oil, whisk together until fully incorporated
  4. Ladle 3oz of mixture into cavity of chicken
  5. Ensure the chicken is sufficiently coated inside by rolling the bird. You can also add 1 tsp of salt into the cavity as well to ensure seasoning is penetrating into the meat.
  6. Season the outside of the chicken with salt and pepper (no oil needed if you want crispy skin)
  7. Place chicken, breast side down, on a grate over a pan and place in oven on the middle rack and roast for 35 minutes
  8. Turn chicken over and continue to cook for another 35-45 minutes at 375°F or until the juices run clear when a knife is inserted in the middle of the breast or until internal temperature of 165°F is reached with a probe thermometer. There will be different factors that determine the doneness size of bird, for example the temperature it went into the oven at. Another general rule of thumb is 15-20 minutes per pound at 375°F
  9. Always let the bird rest for at least 20 minutes after you have removed it from the oven before carving.
  10. To create a pan jus with the drippings in the bottom of the pan, simply deglaze the pan with a little dry white wine. This will loosen up and dissolve the caramelized bits
  11. Add approximately 1 cup of chicken stock or bone broth. Check the seasoning to ensure it’s not too salty. If so, add some more stock
  12. If a thicker sauce is desired, thicken with a roux (butter/flour mixture) or (flour/water) ensure the sauce comes to a boil to cook out the starch.


Herb mixture can be made a day ahead and is good for 7 days in the refrigerator.

For a thicker sauce thicken with a roux (butter/flour mixture) or (flour/water) and ensure the sauce comes to a boil to cook out the starch.

Make a roast chicken at the beginning of the week and use it in various recipes for easy weeknight meals.



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