1 whole chicken, 4-5lbs (from Regenerative farm) giblets removed

½ lemon

½ apple

½ onion

3 garlic cloves

Grass-fed butter



Pat the chicken dry, inside and out. Sprinkle liberally with salt, inside and out. Refrigerate uncovered for at least 4 hours or up to overnight. (You may not have time for this step, but it will add tremendous flavor!)


When you’re ready to cook the chicken,heat oven to 425. Stuff cavity with lemon, apple, onion, garlic. Rub butter, s&p, paprika generously on skin. Optional, add to roasting pan the remaining half of lemon, apple, onion, or any other vegetables for roasting.


Roast until thermometer stuck into thigh (between leg and breast) reads 165F and juices run clear, about 70-85 minutes, stirring vegetables 2-3x while roasting. Transfer chicken to cutting board to rest for 10 minutes before carving.