Crispy Whole Roasted Chicken

Serves: up to 4 | Cooking time: 1 hour, 20 minutes

Recipe developed by Chef Michael Symon
exclusively for Farmer Focus!

Print Recipe

INGREDIENTS

  • Olive oil

  • Kosher salt

  • 1 3-to-4-pound Farmer Focus organic whole chicken

  • 1 small onion, peeled

  • 3 garlic cloves

  • 1 small bunch of fresh thyme

  • ½ lemon


INSTRUCTIONS

  1. A day before cooking, pat chicken dry, tuck the wings back, and tie the legs together. Season liberally with kosher salt and refrigerate overnight, uncovered.

  2. Remove the chicken from the refrigerator an hour before cooking it.

  3. Preheat your oven to 450 degrees.

  4. Put the onion, garlic, thyme and lemon in the cavity of the chicken.  Rub the entire chicken liberally with a few tablespoons of olive oil.  Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven and roast it until the thigh reaches 160 degrees or until the cavity juices run clear, about 1 hour.

  5. Remove from the oven and let rest for 10 to 20 minutes.  Cut the chicken into 8 pieces and serve.

MORE FROM Farmer Focus Recipes

More Recipes
Like this

View All Recipes
Breasts

Instant Pot Chicken Fajitas

Developed by Lexi’s Clean Kitchen exclusively for Farmer Focus!   ”Switch up taco night and make Instant Pot Chicken Fajitas your new go-to easy weeknight dinner. Simple to prepare by adding sliced chicken, peppers and onions to your pressure cooker and then cooking with the push of a button. It can even be optionally prepared ahead of time and stored in the freezer. Serve with all your favorite fajita fixin’s!”
Boneless Skinless Thighs

Chicken & Black-Eyed Pea Chili

Developed by Sean Peters of My Body My Kitchen, exclusively for Farmer Focus! “This chili recipe, unlike the others I’ve made, does not use kidney or black beans; instead I used black-eyed peas. In addition to having a pleasantly earthy taste that I truly enjoy, black-eyed peas are a great source of protein, fiber and folate.”