Slow-Roasted Organic Chicken With Parsley, Sage, Rosemary, and Thyme

roasted-chicken-parsley-sage-rosemary-thyme Mark Jordan


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 teaspoon garlic powder
  • 1 3 1/2- to 4-lb. organic roasting chicken
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh sage leaves
  • 1/2 cup fresh rosemary
  • 1/2 cup fresh thyme
  • 1 lemon, quartered
  • 4 cloves garlic
  • 2 shallots, chopped


1. Preheat oven to 450°F. In a small bowl, mix together oil, paprika, salt and garlic powder until a paste forms; rub it liberally on inside and outside of chicken. Stuff cavity of chicken with parsley, sage, rosemary, thyme, lemon quarters, garlic and shallots. Truss chicken.

2. Set chicken on a rack in a roasting pan and roast until juices run clear and internal temperature of chicken at its thickest part (the thigh) registers 165°F, 50 to 60┬áminutes. Remove pan from oven and baste chicken with juices that have collected on bottom of pan. Let rest for 15┬áminutes. Carve at the table, or cut into 8┬ápieces before serving.

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  • Yield: 6

Nutritional Information

Calories per serving: 373
Fat per serving: 28g
Saturated fat per serving: 7g
Saturated fat per serving: 7g
Cholesterol per serving: 115mg
Fiber per serving: 0g
Protein per serving: 29g
Carbohydrate per serving: 1g
Sodium per serving: 883mg
Iron per serving: 2mg
Calcium per serving: 19mg

Good to Know

Herbs pack quite a nutrient punch. Rosemary may help fight cancer, thyme can ease coughs, parsley has vitamin K to aid healing, and sage can soothe anxiety.

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