Lemon and Herb Roasted Rosie Organic Chicken with Root Veggies

This roasted chicken made with Rosie Organic Air-Chilled whole chickens from Petaluma Poultry is an easy, delicious dinner perfect for feeding the whole family. Grab one of these choice birds this week, on sale at Oliver’s Market at $2.49 a pound.*

* Sale price good through 1/18/22

  • Serves: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes


  • 1 4-4 1/2 pound Rosie Organic Whole Chicken
  • 1 pound fingerling potatoes
  • 3 large carrots, cut to 1 inch pieces
  • 1 head garlic, top removed
  • 1 whole red onion, quartered
  • 1 whole lemon, halved
  • 15 sprigs fresh thyme
  • 5 sprigs fresh rosemary, 2 sprigs with leaves diced
  • 1 tablespoon unsalted butter, melted
  • 1/2 cup sea salt, for seasoning
  • 1/2 cup black pepper, for seasoning
  • 1 tablespoon olive oil


  1. Preheat oven to 425°F.

  2. Pat the chicken dry with a paper towel; fill the cavity with the lemon, garlic, rosemary and thyme.

  3. Brush the outside with butter and liberally season with salt and pepper.

  4. In a large mixing bowl, toss together onion, potatoes and carrots with olive oil, salt, pepper, and another bunch of thyme, and the rest of the rosemary. Spread on the bottom of a roasting pan and place the chicken on top.

  5. Roast for 1 to 1 1/2 hours, until juices from the chicken run clear and the center of the chicken reaches 170°F on a meat thermometer. Remove from the oven, cover in foil, and let rest for 15 minutes. Carve the chicken and serve with the roasted vegetables.

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