Beth Warren Nutrition Blog

Roasted Chicken with Rosemary Thyme and Lemon

by Beth Warren November 15, 2021

I discussed on my Instagram this past week,
the importance of not discounted "your food" at family meals. 
I typically think more along the lines of a menu that melds together well to please both my kids and I.
I don't believe in short order cooking,
but I do feel you can find a blend of options that work well for everyone in a cohesive way if you think about YOU TOO!
Mommas, you matter too! And that includes the food you make an effort to feed yourself. You never regret a meal you made for YOU.
I developed this chicken recipe after I realized I was not thinking of myself in my Shabbat meals. I started experimenting with a chicken with me in mind. Funny how your kids end up trying it too!

Roasted Chicken with Honey, Lemon, Rosemary and Thyme

Roasted Chicken with Honey, Lemon, Rosemary and Thyme just for you!


2 chicken bottoms *you can easily add 2 more chicken and keep the recipe as is)
1 tbsp extra virgin olive oil
4 sprigs rosemary + 2 left whole 
4 sprigs thyme + 2 left whole
Juice of 1 lemon
1 lemon, sliced
Salt and pepper, to taste

Honey Mustard Sauce (from previous email)
1 tsp oil
2 Tbsp Dijon mustard
3 Tbsp honey
1 tsp apple cider vinegar
1/8 tsp garlic powder
1/8 tsp paprika
salt and pepper, to taste


Preheat the oven to 350. Place the caulini at the bottom of the dish. Drizzle have the honey mustard sauce to coat. Add the chicken. Season with salt and pepper and brush the rest of the sauce (also inside the skin). Add the seasonings to the top and place the lemon slices, whole sprigs in a design on top. Roast covered at 375 for about 60 minutes. (You can uncover the for last 10 minutes if you want a more well done finish).

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