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Esalen Whole Roasted Chicken


  • 4 lb Mary’s Organic Whole Chicken, without giblet sack (if provided, remove from cavity)
  • 4 garlic cloves, whole & peeled
  • 3 sprigs Esalen Farm fresh rosemary sprig
  • 3 sprigs Esalen Farm fresh thyme sprig
  • 1 Esalen Farm Meyer lemon, cut in half
  • Salt, minimal amount Pepper, to taste


  1. Preheat oven to 450 degrees.
  2. Stuff cavity with fresh herbs, lemon, and garlic. Season the entire outer chicken with salt and pepper.
  3. Set up chicken on a roasting rack in a roasting pan. This will provide overall consistent cooking.
  4. Refrigerate uncovered for 4-6 hours. This will allow the moisture to dry out resulting in a crispy outer seal.
  5. Pull from refrigeration 30 minutes before cook time.
  6. Roast for 30 minutes at 450 degrees. This will provide an additional seal to retain moisture.
  7. Reduce temperature to 325 degrees and cook approximately 45 minutes or until internal temperature reaches 165 degrees (insert meat thermometer in thigh area without touching the bone).
  8. Once safe temperature has been reached, pull from oven and let rest for 10 minutes, once again allowing the meat to retain its juices.
  9. Carve and enjoy!


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