Herb and Lemon Whole Baked Chicken

Herb and Lemon Whole Baked Chicken

This was my second time making a whole chicken. I have started loving the whole chicken because it’s delicious, versatile and perfect for leftovers. It’s amazing how no matter how many times I make something, the end result always ends up turning out a bit different. I love experimenting with different flavors. I always try to add or subtract an ingredient when making a recipe again. That way I learn how flavors work or don’t work together. It’s a wonderful learning experience. 

The last time I made a whole chicken, it was my first time ever making one. It turned out delicious but black on top. This time I put a pan of water in the oven under the pan with the chicken. It turned out way less black this time. I personally love crispy blacked chicken skin but I understand that it isn’t for everyone. This time I always used different seasoning than last time. Here is how I made this whole chicken.


  • A Whole Chicken
  • Sweet Potatoes
  • Potatoes
  • Onions
  • Thyme
  • Rosemary
  • Salt
  • White Pepper
  • Fox Point Seasoning (mix of salt, freeze-dried shallots, chives, garlic, onion, and green peppercorns)
  • A Few Lemons
  • Garlic
  • Butter/Margarine
Ready to go into the oven.


  • Preheat the oven to 175c / 350f.
  • Cut the sweet potatoes, potatoes, and onions into large cubes.
  • Put the chopped veggies into the bottom of your pan.
  • Add the whole chicken on top.
  • Cut one lemon in half and stuff both halves into the middle of the chicken.
  • Cut one lemon into slices and put the slices around the chicken.
  • Peel about 5 cloves of garlic. Make a few holes in the chicken’s breast and fill the holes with the garlic cloves.
  • Put the rest of the garlic clothes onto the veggies around the chicken.
  • Add a few slices of butter/margarine onto the chicken and around the chicken. I also put some under the skin. The butter will add flavor and help it stay moist.
  • Mix all the spices and rub the mixture onto the chicken. Be sure to add some also to the veggies.
  • Bake covered for around 1 hour 40 minutes. If you are using a Dutch oven as I did, you’ll have to bake it for longer, around 2 to 2 1/2 hours.
  • Once the chicken is done, turn your oven on the broil. Uncover the chicken and keep it in the oven until the skin gets crispy.

We ate this chicken for dinner for two nights and one afternoon for lunch. It is a great meal for big families or just to have leftovers.

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What’s your favorite flavoring for chicken?

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