top of page

Dr. Lexi's English Roast Dinner

This is a very traditional meal from across the pond in England and is something I make for a Sunday night meal. It almost serves as the precursor to my cooking in bulk day because once you've roasted the chicken, you can make a bone broth and use the chicken for other dishes. What I like to do is set aside 2 hours for this meal. Set a timer for every 30 minutes. During these 30 minute spurts, you could help your kids with homework, do some house chores, do a 20 minute HIIT workout and then shower on the next 30 minute segment, etc.. Even though this meal may take awhile, you can be pretty productive while it's in the oven.

Plan to put your chicken in the oven about 4:00 pm to have dinner by 6:15/6:30.

Roasting your chicken

1 Whole organic, hormone free chicken.

Remove all parts in the cavity and the neck. BE CAREFUL on rinsing your chicken as the water can splash and contaminate your space.

  • 1/4 cup dried Italian herbs If you have other herbs in your garden, fresh sage, rosemary, and thyme are wonderful to use.

  • Salt and pepper

  • 4 cloves garlic

  • 1 lemon

  • 1 onion

  • 2-3 cups of organic chicken stock

  • Foil

Turn the oven to 350 degrees F. Place your cleaned chicken in an oven safe dish. Take the dried herbs and salt/pepper and mix on a side plate. Take the herbs and rub under the skin and on top of the skin. Be sure to rub generously all over the chicken. Take some garlic and place under skin in various spots. Use the rest of the garlic and place around the chicken. Do the same with the onion slices. I will stick the onion in the cavity of the bird as well. Then squeeze fresh lemon on the chicken and pour the 2-3 cups of chicken stalk around the chicken. Cover the chicken in foil and place in the oven for 30 minutes.