Pat’s Roasted Organic Chicken



Ready In:

3 hours



Good For:



About this Recipe

By: Christina Hills

This is my mother’s traditional American recipe which I am publishing here for myself and everyone.  She is such a fantastic cook!  And she makes everything so easy.  The great thing about this recipe is that it is NOT a lot of labor.  You just need to start early because there is a lot of waiting time.  Good for an afternoon when you plan on being home anyways.

My twist on this recipe is to use a cast iron pan but you can use any pan that can go on the stove top later for the gravy.  I like it because it easily comes out of the oven to the stove top where you can make the gravy. (If you are going to make gravy )

You might need to adjust the cooking times, so just use a thermometer and check the chicken’s doneness.  You can also test by wiggling the legs.

raw chicken in cast iron pan

Cooking Notes & Images

roasted chicken resting in pan

Chicken Resting

roasted chicken resting in pan while you cook the gravy

gravy cooking

Cooking the Gravy

cooking the gravy before adding the flour/butter paste

finished gravy

Finished Gravy

Finished gravy, yum!

Here is the Recipe:

Pat's Roasted Organic Chicken

Easy to make, and super yummy!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Waiting Time1 hour 20 minutes
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, onions, carrots, organic
Servings: 4 people
Author: Christina Hills


  • Cast Iron Pan or Broiling Pan (not a glass pan because you want to make gravy)


  • 1 Whole Organic Chicken 4-5 lbs
  • 1 bulb Yellow Onion
  • 2-3 Carrots
  • 4 cloves Garlic
  • 1 large Lemon
  • 2 tsp Olive Oil


  • 1 tbsp flour (gluten free optional)
  • 1/2 cup Chicken stock (or water if you don't have any)
  • 1 tbsp butter


  • Pull Chicken out of fridge and let the Chicken rest at room temperature for 1 hour while you prepare the rest of the ingredients
  • Preheat the oven to 400 deg
  • Cut up the onion to large chunks
  • Cut up the carrots in large chunks too
  • Cut up the garlic into small pieces (not minced)
  • Cut up the lemon into slices
  • In your cast iron pan (or other roasting pan. NOT a glass pan) put a very small amount of oil on the bottom of pan and spread it around with a paper towel. Do not put a lot of oil in pan
  • Place chicken into pan and put garlic and squeezed lemons into the cavity
  • Sprinkle the carrots and onions around the pan
  • Rub 1 teaspoon olive oil on top of the chicken
  • Stick a thermometer in the chicken before putting in the oven so you can monitor the internal temperature 
  • Put the roasting pan/cast iron pan with Chicken into 400 deg oven for 20 min
  • Turn oven down to 375deg and cook for aspprox 20 min per pound. So if you have a 4 lb chicken then it would cook for 1 hour 20 min total (for a 4.5 lb chicken)
  • Take the chicken out and put on a platter to let rest for 20 min before eating
  • While you are waitin gor the chicken to rest, put the pan on the stove to make a gravy with the drippings (Optional)
  • Take the flour and butter and mix in a bowl to make a paste, add some broth to the paste and mix and add to the pan and stir. If it's dry add more broth or water.
  • you can salt the gravy with 1/8 tsp of salt (optional)
  • Put gravy in bowl and serve


This recipe is from my mother, and I have adjusted it.  If you want to make a gravy, don't use a glass pan.

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