Go Back Email Link
+ servings
One Pot Immunity Boosting Chicken Broth
Print Recipe
5 from 11 votes

Oven Roasted Chicken in Immunity Boosting Broth

Effortless one pot oven roasted chicken in immunity boosting broth. A whole chicken cooked in the oven surrounded by lemongrass, ginger, garlic, and a selection of your favourite root vegetables. The perfect broth for boosting your immunity in the colder months
Prep Time15 mins
Cook Time1 hr 20 mins
Resting Time5 mins
Total Time1 hr 35 mins
Course: Main
Cuisine: Anytime
Keyword: immune boosting soup
Servings: 4 serves
Calories: 40kcal
Author: Whole Food Bellies


  • 4 lb Chicken look for pasture raised and organic
  • 2 teaspoon salt
  • 2 lemongrass stalks
  • ½ inch fresh ginger cut into slices
  • ½ inch fresh turmeric cut into slices
  • 9 cloves garlic peeled
  • 2 cups low sodium chicken broth
  • 1 tablespoon unsalted butter
  • 6 cups chopped vegetables of choice - I used carrots, celery and mushrooms here see post for alternatives
  • Roughly chopped parsley to serve
  • lemon slices to serve
  • ¼ teaspoon ground turmeric to serve
  • cooked wild rice to serve (optional)


  • Preheat the oven to 350F (175C)
  • Rinse the chicken under cool running water and pat dry with paper towels. Place the chicken in a snug fitting oven-proof dish with a lid (I used cast iron)
  • Trim the ends from the lemongrass, remove the outer leaves, slice in half lengthwise and then crosswise. Pop into a mortar and pestle with the ginger, turmeric, and garlic and hit with the pestle a couple of times until slightly crushed.
  • Place a few pieces of the lemongrass mixture in the cavity of the chicken and then arrange the rest around the outside of the bird
  • Pour over the broth and dot the butter on the skin of the chicken. Add freshly ground pepper
  • Place a large sheet of aluminium foil over the bird and press down until it is just touching. Pop on the lid and pop into the oven for 50 mins.
  • After 50 minutes remove the lid and the foil and spread the vegetables around the chicken
  • Replace the foil and lid and continue baking for another 30 minutes
  • Remove from the oven and check the chicken for doneness (see notes), let rest for 5 minutes.
  • Remove the chicken from the soup mixture and allow to cool for 5 minutes before carving and shredding. Remove the lemongrass strands from the pot before adding the chicken pieces back in. Add salt and pepper to taste. 
  • Place a generous serving of chicken, vegetables, and broth in a bowl, top with a small sprinkle of the ground turmeric, a squeeze of lemon and a sprinkle of parsley. Serve with some cooked wild rice if desired.


To check for doneness: insert an instant read thermometer between the thigh and body - it should read 170 F. Or prick the thick part of a thigh and check to see whether the juices run clear (this is not as accurate).
To defat the broth: allow the broth to cool slightly in the glass jar and skim the fat from the juices.


Calories: 40kcal | Carbohydrates: 4g | Protein: 8g | Sodium: 260mg