Roasted Chicken

By: Carla Meine CFNC

| March 3, 2021

One of our favorite comfort foods to make is a roasted whole chicken. I love it because after we have it for dinner I use the chicken to make a salad, some wraps and the carcass makes a wonderful soup. So when you get to level 2 and you’re able to tolerate adding poultry back into your meal plan enjoy this recipe and all the recipes that go with it.


1 whole pasteurized chicken 4-7 lbs

1/4 cup avocado oil

Salt & pepper to taste

1 whole lemon in wedges

2 cloves garlic minced

1/4 onion in wedges


Preheat oven to 350°.

Combine avocado oil, salt, pepper, minced garlic, and lemon juice in a bowl and set aside.

Rinse chicken and remove anything from the cavity. Place in a 9×13 pan. Rub the oil mixture on the outside of the chicken. Then place the remainder of the oil mixture on the inside cavity. Add the wedges of onion and the remainder of the lemon wedges to the cavity too.

Bake in oven for 1 – 1 1/2 hours or until juices run clear and thermometer reads 155°.

Remove from oven and tent with foil to rest for 15 min before serving.