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Every now and then I crave an old fashioned roast chicken, you know, like grandma used to make. Well, that’s easier said than done. Do you know how hard it is to find a decently priced WHOLE chicken these days? A few weeks ago my butcher actually had some gorgeous whole chickens and they were priced reasonably too.

PARSLEY, SAGE, ROSEMARY & THYME ROAST CHICKEN
4 pound WHOLE chicken
6 tablespoons avocado oil (or other neutral flavored oil)
1 teaspoon red pepper flakes
2 tablespoons FRESH chopped Italian Parsley
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped Rosemary leaves
1 tablespoon FRESH chopped sage
1 LARGE lemon, quartered
1 bulb garlic, cloved
1 Vidalia onion, peeled and cut into wedges
3 large carrots, peeled and cut into rustic chunks
2 pounds baby Yukon potatoes, halved
FRESH ground sea salt and black pepper

• Preheat oven to 300°.
• Whisk the chopped herbs into 3 tablespoons of the oil.
• Rub chicken inside and out with herb oil mixture.
• Place lemon pieces and garlic cloves into the chicken cavity.
• Tie legs together with kitchen twine.
• Roast and baste every 30 minutes for the first hour.
• Add veggies at the beginning of the second hour.
• Whisk FRESH ground sea salt and black pepper into remaining oil and toss with onions, carrots and potatoes.
• Baste ever 20 minutes for the next two hours or until chicken is cooked through and the skin is a crisp golden brown.
• Rest 10 minutes before carving.