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Savory Roast Chicken – A Meal Time Treat

This savory roast chicken recipe is one that my family loves. It is full of flavor and very easy to prepare.

I love roasting chicken or any other type of protein.  The end result is a meal that seems like you spent hours making it, – which you may have done but the oven does all the work.

The actual prep time is very low. Roast chicken on a plate with words Savory roast chicken and vegetables.

Treat Your Family to My Savory Roast Chicken

One thing that I especially like about roast chicken is that you can roast vegetables at the same time.  And, for me, there is nothing like the sweetness of roast veggies, particularly carrots and onions.

Once you have roasted them, you will never boil or microwave again!

This savory roast chicken does not need much in the way of seasoning.  I use coconut oil, to help the outside brown well, and add a nice flavor.

The seasoning is just a bunch of thyme, a head of garlic, a lemon, and some Mediterranean salt and cracked black pepper.  It all just goes in the cavity of the bird. How easy is that?seasonings for roast chicken insure a great taste

I normally cook a chicken about 20 minutes per pound plus an additional 20 minutes, but a handy meat thermometer will tell you when it is done.

A meat thermometer makes sure that your chicken will be perfectly cooked.  Just insert it into the meatiest part of the bird, (being careful not to touch the bone) and it’s done when the thermometer reads 175º F.

Mine needed to go back into the oven for some more cooking.

 A quik Temp digital thermometer shows when the chicken is done.But don’t let the simplicity of the recipe fool you. This savory roast chicken is full of flavor, and all that will be left when the meal is done is some picked over bones!  The garlic and lemon added so much flavor to the roast.Savory Roast Chicken

Yield: 6

Savory Roast Chicken

Roast chicken and vegetables on a white plate.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 1 (3 to 4 pound) roasting chicken
  • Mediterranean sea salt
  • Freshly ground cracked black pepper
  • 1 bunch of fresh thyme (reserve about 6 sprigs for the vegetables)
  • 1 lemon, halved
  • 1 small head of garlic, cut in half crosswise
  • 2 tbsp coconut oil, melted
  • 1 medium yellow onion, thickly sliced
  • 4 carrots cut into chunks
  • Olive oil


  1. Preheat the oven to 375º F.
  2. Rinse the chicken inside and out, and pat the outside dry. Season the inside of the chicken with Mediterranean sea salt and cracked black pepper. Stuff the cavity with the bunch of thyme, the lemon, and the cut garlic. Brush the outside of the chicken with the coconut oil, and season again with the salt and pepper.
  3. Place the onions and slicked carrots in the roasting pan. Season with salt, pepper, 6 sprigs of thyme, and a bit of olive oil. Spread around the bottom of the roasting pan and place the chicken in the pan.
  4. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. I use a meat thermometer to make sure the internal temperature of the chicken is 175 º. Place the thermometer in the meatiest part of the bird, being sure not to touch the bone.
  5. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes to let it rest. Carve the chicken and serve it with the vegetables.

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kelly mcgrew

Monday 6th of April 2015

i love the idea of a digital thermometer!


Monday 6th of April 2015

Hi Kelly. I love mine. Great for BBQs too! Carol

Dianna Davis

Sunday 5th of April 2015

Thanks so much for the giveaway-- this type of giveaway entery is so hard to get it to work but I tried just wouldn't let me do them all.


Sunday 5th of April 2015

Hi Dianna, I have two giveaways right now that use this widget and both have been wonky. I've switched over to Raffle copter and will use that from no on. There don't seem to be any complaints with that one. Carol

Sarah L

Thursday 2nd of April 2015

Yummy recipe with good flavors in it.

I am having a problem with the contest widget. It gives me points for the last five entries. But no matter how many times I try the "share promotion on FB" link it still shows zero points for that entry. It also changes my name in the form to my twitter name when I do that entry. Very strange.

Thanks for the contest.


Thursday 2nd of April 2015

It's the Tomoson widget. Thanks for letting me know though. I'll be using Rafflecopter in future. Carol


Wednesday 1st of April 2015

That looks soooo good.


Wednesday 1st of April 2015

It tastes as good as it looks too! Carol

Connie Lee

Tuesday 31st of March 2015

Yum, roast chicken sounds delicious. Would love to win the thermometer, thanks!


Tuesday 31st of March 2015

I use mine all the time, Connie. Good luck if you decide to enter the contest. There is a form at the bottom of the recipe page. Carol

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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