A French chicken dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h 20 min

Organic sourcing

Chicken is a Clean Fifteen, so organic upgrade is modest. However, fresh herbs and garlic can have pesticide residues — consider sourcing these organic.

Ingredients

• 1 whole chicken (about 1.5 kg)
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic
• 1 lemon
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Method

1. Preheat the oven to 220°C (430°F).
2. To spatchcock the chicken, place it breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone and spread the chicken open.
3. Press down firmly on the breastbone to flatten the chicken slightly.
4. Place the chicken on a baking tray, breast-side up. Pat it dry with paper towels.
5. In a small bowl, mix the olive oil, crushed garlic, juice of the lemon, chopped thyme, rosemary, sea salt, and black pepper.
6. Rub the herb mixture all over the chicken, ensuring even coverage.
7. Roast the chicken in the preheated oven for about 50-60 minutes, or until the skin is golden brown and the juices run clear when pierced.
8. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

• For added flavor, use remaining lemon to create slices and place under the chicken before roasting.
• Serve with roasted vegetables or a green salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.