The Perfect Roast Chicken


  • 1 3 lb whole organic chicken
  • Olive oil
  • 2-3 tbsp butter optional
  • 3 cloves garlic crushed
  • 1 orange
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • Fresh thyme, rosemary and sage
  • 1 cup carrots chopped
  • 1/2 lb baby potatoes cut into fourths


  1. Preheat oven to 425 degrees.
  2. I recommend looking up a video of how to spatchcock a chicken, but here’s a quick explanation. Using kitchen scissors, cut along each side of the backbone and remove it. Then, using a sharp knife, cut the breast bone so the chicken can lay flat, breast side up.
  3. Place the chicken flat on either a oven safe skillet or rimmed baking sheet.
  4. Mix the seasonings together and rub all over the chicken. Then coat with olive oil, garlic and the juice of half the orange. Add in the fresh herbs as well. You can also place a few pats of butter under the skin if you want an extra juicy chicken.
  5. Toss potatoes and carrots in olive oil and salt & pepper then place around the chicken. Cut up half the orange and place it around the chicken.
  6. Bake for about 45 minutes or until the thermometer reads 150 degrees in the thickest part of the chicken. I like to broil it for 2-3 minutes at the end to get the skin crispy!
  7. Serve with more fresh herbs and don’t forget to scoop the juices at the bottom of the pan onto your chicken and veggies!