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Roast Chicken with Lemon and Herbs
Whole roasted chicken stuffed with lemon and covered with butter and fresh herbs.
servings: 4
total time: 2 hours
recipe by: Rae
Ingredients
- 4 lb Chicken
- Big Sprig of Thyme
- Big Sprig of Sage
- Big Sprig of Rosemary
- 1 Lemon, cut in half and poked 10 times with a fork
- 1 tsp Black Pepper
- 2TBSP Kosher salt
- 4 TBSP Butter
Directions
- Preheat oven to 350 degrees F.
- Rinse and dry the chicken and place in a baking pan
- Sprinkle 1 tsp Kosher salt in the cavity and stuff the lemon and herbs inside. Truss the chicken
- Sprinkle liberally with the remaining salt and the pepper on all sides
- Place the chicken breast side down and place half the butter on the backbone. Bake, uncovered for 45 minutes.
- Flip chicken and top with the remaining butter then bake for 45 more minutes. Check the temperature at the thickest part of the thigh, it should be 165 degrees F or higher
- Allow to rest for 20 minutes.
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