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Lemon & Herb Roasted Chicken

Ready in 1.5 - 2 hours

Serves 4-6 people

Recipe by Courtney Anderson


1 whole Pine View Farms Chicken

½ cup Ghee or Butter

1 tbsp dried rosemary

1 tbsp dried or fresh parsley

1 tbsp dried or fresh thyme

1 tbsp dried garlic

2 tsp Himalayan Salt

½ tsp Black Pepper

1 lemon


  1. Preheat oven to 425F.  Melt butter until softened then mix in herbs, salt and pepper.   Loosen skin with your fingers and rub butter under and over skin on both sides Place the chicken breast side down in a Dutch oven or roasting dish. Top with lemon slices and bake in the oven for 30 minutes.
  2. Remove from the oven and using tongs, flip chicken and place back in the oven. Bake for another 30-45minutes, until the skin is golden brown and internal temperature reaches 165 F when thermometer is inserted into the thigh, not near the bon
  3. Remove from the oven and allow to rest for 10 minutes before carving.