Baked Chicken with Herbs

This is an affordable meal that more then likely will have leftovers. Don’t worry, we have recipes for the leftovers, Elegant Chicken Caesar Salad, Chicken Salad with a Poppy Seed Dressing or Texas Style BBQ Chicken Sandwiches. Always be on the look out for whole chickens on sale.  I found this beauty on special for a little over $5.00 that weighed over 5 1/2 pounds!  This was enough for 2 meals!


1 – 5 to 6 pound whole chicken
1 sprig of rosemary
1 spring of thyme
1 sprig of sage
1 sprig of basil
Juice of one lemon
Season with a pinch of kosher salt and fresh cracked pepper
Non-stick cooking spray


Rinse chicken and remove anything from the chicken cavity. In a large deep baking dish, sprayed with non-stick cooking spray, place chicken, breast side down. Squeeze juice of half of the lemon over the breast and back sides. Sprinkle with salt and pepper on breast and back side. Squeeze the remaining 1/2 of lemon into the chicken cavity. Place whole springs of herbs into the cavity. Cover with lid or foil, and cook in a preheated oven at 375 degrees for two hours. Depending on size of chicken, cooking time may be longer or shorter. Slice and drizzle with juices from the baking dish. If serving on a platter garnish with any available herbs.

Suggested Side Dish

Try Lentils with Garlic and Fresh Rosemary, Creamy Mixed Mushroom Rice, Whole Wheat Organic Couscous or Cheesy Herb Mashed Potatoes.

Suggested Beverage

Try Greg Norman Chardonnay (Eden Valley, Australian Estates, Franciscan Chardonnay (Napa Valley, California),  J. Lohr Arroyo Seco Riverstone Chardonnay (California), Fat Tire Amber Ale New Belgium Brewing (Ft. Collins, CO), Flensburger Brauerei Gold Premium Lager Beer (Germany), Saint Arnold Fancy Lawnmower (Houston, TX) or Paulaner Hefe-Weizen (Germany) with a lemon wedge.

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