Home   >   Recipes by Category   >   Poultry   >   Chicken   >   Whole Roasted Chicken
This recipe originally appeared in our first cookbook Adventures in the Family Kitchen. It is a simple variation that may be customized and personalized with different herbs and vegetables such as carrots, celery, mushrooms, tomatoes, or leeks.


2 tablespoons (15 mL) olive oil
4 cloves garlic, peeled and chopped fine
2 small onions, peeled and sliced into rings
4 sprigs fresh sage
8 sprigs fresh thyme
salt and black pepper to taste
1 whole chicken
2 green zucchini, ends trimmed and sliced into rounds
2 tomatoes, sliced into halves


1. Preheat the oven to 350ºF (180°C or gas mark 4)
2. While that is heating up, prepare a baking dish by brushing it with the 2 tablespoons of olive oil
3. Spread the garlic, onions, sage, thyme, salt and pepper into Next, rinse and dry chicken
4. Pierce the chicken with a fork or sharp knife for marinating purposes
5. Place it in the baking dish, and rub the olive oil-garlic-herb mixture that is in the baking dish onto the dish
6. chicken
7. Scatter the tomatoes and zucchini around the chicken, stuffing some inside if desired
8. Bake chicken in oven for about 60-90 minutes, or until it is cooked/tender
9. As an option, you could keep the dish covered with a foil in the beginning so that the chicken retains its moisture, and uncover it halfway through so that the excess moisture is released


5-7 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0