About this Recipe

By: Jessica


The weirdest thing about this whole blogging months in advance thing is that I’m about to write a post for this amazing roast chicken recipe that won’t launch until November!  

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By the time this recipe goes live, it’ll be cold-ish (hey we’re in Texas, so it might still be like 90 degrees), and we’ll be preparing for Thanksgiving feasts and family time and all things holiday season.  It’s currently May, and HOT, and I’m dreaming about the pool and flaunting my big preggo belly about the water park, so it’s a bit odd haha. By November I’ll have a 4-month-old and 3 year old! That is just crazy talk to me.  I keep pondering what my recipes and posts will be like once I’m a mama of two, and I imagine it’ll be along the lines of the following: 1) How to puree everything. 2) How to make a meal from frozen nuggets and breast milk. 3) Paleo lactation cookies and 4) Leftovers: The new home-cooked meal.  I definitely went through a creative slump in the kitchen after our first was born, mostly for the fact that I was struggling with trying to be a new mom, feed my child, go to work and actually be a contributing member of society, all while on very minimal sleep. I really hope this next go-round is different, but I have my expectations low, and lots of yummy meals planned for the meantime, so hopefully I don’t let you guys down!

I have to say, I love a good roast chicken any time of year.  Besides the cook time, which is a little lengthy, the end results are usually nothing short of perfection.  There are a lot of fancy techniques out there that include changing temperatures, venting with foil, basting, etc, but I’ve found the following method to really be the simplest and least time-consuming, while at the same time producing some absolutely AMAZING, juicy, flavorful chicken.  I know turkey is the usual go-to bird for Thanksgiving dinner, BUT if you’re looking to keep it super simple and/or you’re entertaining a small group you might want to consider the chicken as a totally amazing alternative. Roast a few of these bad boys up in the oven, serve with your favorite sides, and you’ve got some serious good eats going on.  And can we talk about the mint/citrus combo I’ve got going on here?? Yes, I am a flavor genius. The amazing part of this recipe is that all of the crunchy, caramelized onions and drippings from the chicken MUST go directly over the meat while serving. It’s the best part of the whole damn thing. All the drippings plus some more fresh mint and a squeeze of fresh orange juice over the top…I’m salivating right now just thinking about it.

Speaking of Thanksgiving, which is my second favorite holiday next to Christmas…what are some sides that you absolutely love?  I, personally, am all about those sides, bout those sides, no main dish….ok…I’m a little loopy today, but thank you, Megan Trainor, for being in my head all day and for that delightful little ditty.  For me, it’s all about the stuffing, and the green bean casserole and the rolls dripping with butter, and the creamed corn…oh lord. It’s really only May??? 6 more months until we feast??! I don’t think I can make it that long y’all.  Until then, enjoy this lovely poultry delight, and tell me all about your fav sides!



  • 1 (approx 5 lb) roasting chicken, innards removed
  • 1 red onion, sliced
  • 3 small oranges
  • 6-7 garlic cloves, whole and peeled
  • coconut oil for covering chicken
  • 5-7 large stalks of fresh mint
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Step by Step Instructions

Step 1

Preheat oven to 425 degrees.

Step 2

Remove chicken from packaging, remove innards, wash and pat dry with paper towels.

Step 3
Coat chicken with coconut oil, and then generously salt and pepper the inside and outside of the chicken.
Step 4
Place 2 oranges (halved), garlic, and 3-4 large stalks of mint into the chicken cavity.
Step 5

Cover the bottom of a roasting pan with sliced red onions, and place chicken on top, breast side down.

Step 6

Place in oven and cook for approximately 1.5 hours or until a thermometer inserted into thigh reads at least 165 degrees.

Step 6

Remove from oven, top chicken with remaining mint sprigs, bast with juices in bottom of pan and squeeze orange juice over chicken and let cool.

Step 6


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