Mamaw’s Roasted Chicken

Mamaw’s Roasted Chicken

Mamaw Deborde
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American


  • Roasting dish with cover or roasting dish covered with aluminum foil works too
  • Conventional Oven


  • 1 tbsp Extra Virgin Olive Oil (Can use butter)
  • 1 1/2 sliced lemon (Optional)
  • 1 1/2 half sliced onion (Optional)

Spices to your liking – Fresh or dried Rosemary, Fresh or dried Sage, Fresh or dried Thyme, Salt, Pepper, Paprika


    • Purchase a Passel Hill Whole Chicken (Size you prefer)
    • Thaw chicken in Refrigerator if Frozen.
    • For a fresh chicken and thawed chicken, remove from refrigerator when ready to bake.
    • Preheat oven to 500 degrees. This allows for the skin to bake quickly while sealing in the juices.
    • Apply EVOO to the outside of the chicken skin. This allows for browning of skin. Season with Salt and Pepper to your taste.
    • Place lemon, onion and herbs inside cavity of chicken. This will help flavor the meat and keep meat moist.
    • Put seasoned chicken in roasting dish. Place in preheated oven.
    • Bake for 30 minutes. Cover roasting dish with lid or with aluminum foil. Reduce temperature to 250 degrees and bake until meat thermometer reads 165 degrees internally. Depending on size of bird could be 20-40 minutes. Check often.
    • Remove from oven and let set for 10 minutes. Carve and Enjoy!


    Roasting a whole chicken provides other meals for the week which I am a big fan, and so is Papaw. He would rather have homemade lunches for work than trying to decide on which restaurant to eat at that day.  
    Meal ideas:
    1. Salad with your choice of chicken meat (dark or white) for a quick lunch or supper.
    2. Season chicken with some taco seasoning.  Cook until heated to make tacos or nachos.
    3. Chicken Salad- a Family Fav!
      • Remove chicken meat from carcass. (Don’t throw the carcass away but refrigerate it. Recipe to follow. Come back and visit for other recipes and ideas!)
      • Place meat in a large bowl storage bowl. (No need to dirty more dishes!)
      • Chop meat with knife or cut with kitchen sears to desired consistency.
      • Chop red, white or yellow onion, carrots, celery (use the leaves for more flavor) to your family’s taste.   
        • Can add fresh red grapes halved or
        • Dried cranberries
      • Add mayonnaise. Depending on the amount of chicken start out with a 1/2 cup and add additional amounts until salad is as moist as your family likes. 
      • Season with salt and pepper. I add a little ground sage to mine. (Be careful with sage. Adding too much will cause the dish to be bitter.)
      • Serve on a bed of lettuce, on your favorite bread, or with crackers.  
    4. Slice chicken breast for sandwich meat instead of lunch meat
    Keyword farm to table, on the run, pasture raised poultry, pastured chicken, quick
    Chef preparing vegetables dishes in the kitchen

    Mamaw Deborde, a cook with 37 years of experience. Raised 2 healthy, young men on my cooking and
    currently have a happy, healthy Papaw. The dishes may not have always been perfect or loved, but they
    were critiqued and finished anyway. I create my own dishes without writing ingredients down so if it is
    good, it cannot be duplicated much to Papaw’s dismay. My measurements are a smidge, dash, and lots
    of love!

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