Recipes - Roast Chicken

Heat Oven to 450°F

Olive Oil
3 T melted butter
2 lemons
2 T honey mustard
1/3 cup chopped Parsley & basil
Salt & Pepper
6 washed roasting potatoes


  1. Heat Oven to 450°F

  2. Roasting Pan – V-shaped rack is wonderful for roasting the chicken.
    Rinse chicken inside and out and pat dry
    Brush the outside of the bird with Olive oil – set aside.

  3. Then with mixture of melted butter, grated lemon zest, lemon juice, salt, pepper, chopped parsley & basil, honey mustard – Brush your roasting potatoes and set aside – then brush the entire bird generously with this mixture and put the remaining lemon in the cavity of the bird and pour some of the remaining herb sauce inside also.

  4. Set your whole chicken in your roasting pan and in heated oven 450° F – for 15 minutes “Blasting” Then turn oven down to 350° F.  Roast for 25 minutes – After 25 minutes arrange potatoes around chicken – bake an additional hour – until juices run clear and meat registers at 170°F

  5. Remove from oven and let “rest” for 10 to 15 minutes.  If desired pour drippings from pan and create a sauce.  While chicken is resting – take your drippings and make sure and get some of the crispy crusted bits that cling to the pan – bring to boil and stir to reduction – add more liquid, cream or thickening and repeat – pour over your sliced chicken and potatoes.



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9622 West 350 North • Orland, Indiana 46776 | 1-800-532-4186