Mary’s Free Range Chicken with Grilled Lemon Jus

Free of: eggs, soy, tree nuts, peanuts, sesame
Course Main Dish
Cuisine American
Keyword baked lemon chicken, baked whole chicken
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 323kcal
Author Recipe created by Chef Robert from STK LA (shared with permission)


Roasted Chicken:

  • 1 whole organic free range chicken
  • 1 garlic clove
  • 1 thyme sprig
  • 3 teaspoon kosher salt
  • 1 lemon sliced

Farro (for gluten-free, replace farro with brown rice):

  • 1 cup farro 
  • 1 shallot
  • 1 sprig thyme
  • 1 bay leaf
  • 1 clove garlic

Baby patty pan squash:

  • 2 cups quartered baby squash
  • 1 shallot diced
  • 1 garlic clove chopped
  • 2 tsp olive oil
  • 1/2 lemon
  • ¼ c mint leaves

Grilled lemon jus:

  • 2 lemons grilled or roasted
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 teaspoon coriander
  • 1 teaspoon peppercorn
  • 1 garlic clove
  • 2 teaspoon unsalted butter for dairy-free use olive oil
  • Salt and pepper to taste


  • Preheat oven to 350F


  • Place chicken in a roasting pan
  • With a food processor pulse/mix salt and garlic and herbs. Season chicken generously inside and out with the salt/herb mixture
  • Stuff the cavity with sliced lemons and more thyme and tie the legs together with kitchen string.
  • Roast the chicken uncovered for 1hr and 15min in the preheated oven. Minimum internal temperature 175F.
  • Let chicken rest for 15 min before cutting

Lemon Jus:

  • In a sauce pot sauté garlic and spices with butter (or olive oil) add stock and reduce to ½ 
  • Add grilled or roasted lemon slices and reduce for 10 more minutes
  • Set aside


  • Rinse the farro and place into a medium sauce pan
  • Cook the farro to brand specifications (read your package) with the added aromatics. My Note: I've read some different things online about how much water needs to cook with farro, so read the directions on your package. Generally grains are 2 cups water to 1 cup grains, but I've also seen recipes calling for 3 cups water to 1 cup farro. Just check your package directions for specifics

Summer squash:

  • While roasting the chicken, quarter the summer baby squash
  • Toss the summer squash with olive oil and season with salt and pepper
  • Sauté summer squash to desire tenderness, add farro (once cooked), season to taste, and fold in mint to finish

Putting it all together:

  • Place a scoop of summer squash and farro onto a dinner place
  • Slice the chicken and place on top of the farro and sqaush
  • Finish with jus and a drizzle of extra virgin olive oil


Calories: 323kcal | Carbohydrates: 27g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 1018mg | Potassium: 391mg | Fiber: 5g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 33.7mg | Calcium: 45mg | Iron: 2.2mg