Rustic Roasted Chicken

Published December 3, 2013 by jenmatteson

It’s a great time of year to roast up a chicken, and the best part is all the leftovers you have.  Ohhh the possibilities with leftover roasted chicken.  Later this week, I’ll share a recipe to make your very own chicken stock and share an amazing chicken tortilla soup recipe.

Rustic Roasted Chicken

But first, we have to get back to the bird itself.  I happened to see this recipe on the Today Show one morning before I left the house for the gym.  I thought this would be easy to make, and the only thing I’m missing is the chicken.  I rarely buy parsley, but had it on hand for another recipe, and usually it just goes bad because I forget about it and I’d prefer to use cilantro in most cases.  I also had the fresh thyme on hand, so I figured it was a sign that I should make this chicken that night.  And I did.

I even tried to make it early enough so that there was still sunlight left for me to get a good picture.  I guess I miscalculated how early the sun sets this time of year.  Anyone else think its depressing?  Good picture or not, the chicken was so easy to make and super delicious.  The rub got nice and crisp and the meat was juicy and packed with flavor.  I really don’t know why I don’t make whole chickens more often; they are so inexpensive, especially when on sale – at my local store, 79 cents per pound!  Even better, your house smells amazing while this is in the oven!

Rustic Roasted Chicken

Rustic Roasted Chicken

Source: Adapted from Today Food/Reed Alexander
Servings: 4-6


For the rub:
1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp fresh thyme
2 tbsp flat leave parsley
2 cloves garlic
1/2 tsp salt
1/4 tsp fresh cracked black pepper

For the chicken:
1 whole chicken, about 4lbs
1 lemon, halved
3 cloves garlic
15 sprigs flat-leave parsley
15 sprigs fresh thyme
1 cup low sodium chicken broth


1. In a food processor, combine olive oil, mustard, 2 tbsp thyme, 2 tbsp parsley, garlic, salt and pepper.  Process until well combined.

2. Rinse chicken, inside and out and pat dry.  Season generously with salt and pepper.  Place lemon halves, garlic cloves, parsley and thyme inside body cavity.  Place chicken in roasting pan.  Pour rub on top of chicken, spreading to coat top half evenly.  Pour chicken broth around the chicken in the pan.

3. Roast chicken for 80-100 minutes, until internal temperature of the chicken is 165 degrees and the chicken juices run clear when pierced by a fork.  Let chicken rest for 10 minutes before carving.

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