At a relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways.

Here is a great way to make it different.


  • 1 whole chicken (approx. 4lbs)
  • 2 medium yellow onions, sliced
  • 2 sticks of celery, sliced
  • A few sprigs of fresh rosemary and thyme
  • 3 sage leaves
  • 2 cloves garlic, roughly chopped
  • ¼ cup olive oil
  • 2 tbs honey
  • ¼ cup chicken broth
  • Lemon (juice and rind)
  • Salt and fresh cracked pepper

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  1. Heat the oven to 400 degrees.
  2. Basting mixture: Whisk the olive oil, 1 tbs honey and 1 tbs  of lemon juice.
  3. Season the cavity with salt and pepper and rub in a little of the basting mixture.
  4. Fill the cavity with 2 garlic cloves, ¼ of the sliced onions and celery, a sprig of thyme and rosemary, sage leaves, and lemon rind. Season the chicken on the outside with salt and pepper.
  5. Heat a large sauté pan with a little oil and on high heat place the bird, breast side down to allow it to brown and form a crust. Once the chicken releases itself from the pan, flip it over gentle to brown the other side.
  6. Place the remaining sliced onions and celery in an oven proof pan with the remaining sprigs of herbs. Place the chicken on top and baste it with half the basting mixture. Cover with foil and bake for 45 minutes.
  7. Uncover and flip the chicken, basting again, cover and place back in the oven for 45 minutes.
  8. Flip the chicken breast side up remove foil and lower temperature to 375 degrees roasting another 20 minutes until skin is golden and crisp. Baste every 15 minutes. Insert a knife in to the thickest part of the joint, if juices run clear, the chicken is cooked. Remove from roasting pan and allow to stand to let the juices redistribute.
  9. Add the white wine to a sauce pan and reduce by ½ the volume.
  10. Strain the dripping from the roasting pan in to a clean saucepan. As the sediment settles and the fat comes to the surface, skim ½ the fat. Add the stock, the reduced wine, 1 tbs honey and whisk over medium heat. Season with salt and pepper. Serve as a gravy with your roasted chicken.

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