·         Make sure you completely dry off the skin of your chicken (if of course you want crispy skins, DUH).

·         Be sure to baste your chicken every 12-15 minutes (trust me).

·         Tie (or keep tied) the legs of the chicken.



è 1 whole (4- to 5-pound) chicken

è 4 Tablespoons butter

è 4 large cloves garlic, minced

è 1 lemon, halved

è Optional: quartered red potatoes / carrots / asparagus




1.       Preheat the oven to 450ºF with rack in center.


2.       Remove the giblets from the chicken then trim the excess fat. Place the chicken in a roasting pan, or your favorite baking dish.


3.       Melt the butter with the garlic. Brush the melted garlic butter all over the chicken. If you want to add flavor, you can sprinkle salt and pepper on the chicken as well. Place the two lemon halves and the rosemary inside the cavity (you can also squeeze lemon juice around the chicken if you like).


4.       OPTIONAL: add veggies around the chicken in the pan (you can add these in at your preference depending on how you like them cooked).


5.       We recommend roasting the chicken for about 1 hour, basting it every 15 minutes (use a spoon to collect and redistribute juices on chicken), until the internal temperature reaches 165ºF. The best way to check temp is a meat thermometer in the meatiest part of the chicken.  Rotate the pan after every time you baste the chicken to guarantee even cooking.


6.       Allow the chicken to cool for around 10 minutes. Carving the chicken too soon after removing it from the oven will prevent the juices from collecting; the goal here is to keep the chicken moist.


7.       ENJOY! – feel free to email us your opinion on the recipe (even a picture!) to [email protected].




** The total cooking time will depend on a variety of factors, including the weight of your chicken and your specific oven levels. 

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