There's nothing like smelling the lovely aroma that come from roasting a chicken and how it fills your entire home with deliciousness.

Days like this are my favorite because I love how effortless and simple it is to create a meal that will last me days and taste phenomenal.

Look out my loves, this is not your average store-bought roast chicken - although I do love those from time to time - it is bursting with fresh flavors of fresh herbs, garlic, and lemon. This recipe is so versatile and can be adapted to suit your taste by switching up the herbs and veggies.

I love making this meal once a week so that I can have leftovers, making life so much easier during those days where I need to prepare a meal quickly.

These leftovers will be perfect for chicken kelaguen, a Chamorro recipe from Guam that I grew up on, containing chopped chicken, lemon, peppers, and green onions. It will change your life, so maybe I'll share that next time.

Let's get into this roast chicken recipe! 

Lemon Roast Chicken with Sage and Thyme

Author: Stina Abion

Published August 5, 2015

Servings: 4-6

Prep: 30 mins

Cook: 2 hrs

Total time: 2 hrs 30 mins

Ingredients

• 4-5 lb whole natural chicken
• 3 rainbow carrots, cut into 2" pieces
• 2 celery stalks, cut into 2" pieces
• 3 golden potatoes, quartered
• 2 lemons, sliced
• 1/2 of a small onion, halved
• fresh stage and thyme
• 6 garlic cloves, minced
• 3 garlic cloves, whole
• 4 Tbs unsalted butter
• salt and pepper
• olive oil
• Twine to tie drumsticks

Instructions

1. Preheat oven to 425º. Set carrots, celery, and potatoes into baking dish. Add 5-7 thyme sprigs and 1 Tbsp each of chopped sage and thyme. Drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Add 4 lemon slices. Move veggies to the edges of the dish to create an open space in the center for the chicken.
2. Prepare the butter rub by combining room temperature butter with 1 tsp salt, 1/2 tsp black pepper, chopped garlic, and 1 Tbsp each of sage and thyme.
3. Massage butter rub under skin of chicken breasts, then evenly coat the whole chicken. Use remaining butter to coat chicken cavity. Stuff chicken cavity with onions, whole garlic, and lemons. Tie legs with twine to retain shape.
4. Place chicken in oven and roast for 30 minutes at 425º.
5. Reduce heat to 350º and bake for 1 hour 30 minutes. After an hour, check temperature and monitor until thermometer reads 190º at thigh. Once it reads 190º, it is done.
6. Remove chicken from oven and let rest before cutting.

Notes

• Depending on the type of chicken you use will determine how moist your chicken turns out. I recommend using a natural chicken without any added water or solution.
• Baking time will vary, so a thermometer helps to determine exactly when your chicken is cooked.

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This roast chicken recipe is the perfect go-to when you just want to throw something together and let the oven do the work for you. Using fresh, organic ingredients also makes a huge difference in flavor. I used a natural chicken that was free of antibiotics, hormones, and fed a veggetarian diet. The chicken was so moist and juicy and loaded with flavor. I really hope you get to try it out! 

What are your favorite chicken recipes? I love trying new recipes. Share with me in the comments!

When that craving for something crispy, crunchy, and fried hits, what's a girl to do? I have little self-control when it comes to anything fried, so after indulging, regret usually sets in and I wish I had something healthy instead - like a salad! Isn't it funny how that works? In order to want something healthy, I have to eat something not so healthy. I guess it's my way of saying sorry to my body? Hahaha! Anyway, fried-anything is horrible to eat, unless you use healthy fats to fry with, such as coconut oil, but I have yet to go to those lengths, so on to the next best thing - baked!

Here's an easy recipe that will allow you to cure your fried chicken cravings; they may not be saturated in all that deliciously yummy fat and oil, but that's the goal, right! Since these are a healthier option, help yourself to as many pieces as you want, without the guilt.

If you're not familiar with panko, they are japanese-style breadcrumbs that are light and airy because they are made from bread without crusts. They remain crisper longer because they don't absorb a lot of grease. That is why they are also great for deep frying.

So, the fun part - let's dive into the recipe! I'm getting hungry just typing this (I think it's time for lunch)! Thankfully I have these in my refrigerator from last night. These are great for re-baking because they will crisp back up in a few minutes. So, a big batch and leftovers is a good thing!

Panko Crusted Parmesan Drumsticks

Author: Hello Lovely Living

Published June 9, 2015

Servings: 5

Prep: 15 mins

Cook: 45 mins

Total time: 1 hr

Ingredients

• 10 chicken drumsticks
• 2 eggs
• 2 Tbs water
• 2 cups panko breadcrumbs
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 4 Tbsp grated parmesan cheese
• Olive oil

Instructions

1. Preheat your oven to 425°. Prepare a baking sheet lined with parchment paper and set aside.
2. Place the eggs and water into a flat dish and beat until well combined.
3. Place all dry ingredients into a flat dish and mix well.
4. Individually coat drumsticks with egg mixture, then with dry mix and press firmly to help it stick. Coat drumsticks a second time with egg mixture, then dry mixture. Set on the prepared baking sheet.
5. Evenly drizzle olive oil over top. Bake for 30-45 minutes. Watch closely after 30 minutes as the crust will start to brown. Remove once it is golden brown.
6. Let cool for 5 minutes, then serve immediately.
7. Enjoy with a side salad and brown rice!

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I hope you get to try this recipe - it's so simple to make. Set it and forget it. I love baking because it's so effortless and all of those delicious flavors get concentrated into the food. There's also less cleanup to do - who doesn't love that! If you want to pair this with a salad, try my Japanese Salad Dressing inspired by a favorite restaurant of mine back home (seen in the photo). It tastes utterly delicious paired with this recipe. To happy tummies everywhere! Enjoy : ) 

xo stina