Roast Chicken with Lemon and Herbs
Servings: 4
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
1. Preheat oven to 350 degrees F.
2. Rinse and dry the chicken and place in a baking pan
3. Sprinkle 1 tsp Kosher salt in the cavity and stuff the lemon and herbs inside. Truss the chicken
4. Sprinkle liberally with the remaining salt and the pepper on all sides
5. Place the chicken breast side down and place half the butter on the backbone. Bake, uncovered for 1 hour
6. Flip chicken and top with the remaining butter. Bake 1 hour more. Check the temperature at the thickest part of the thigh. it must be 165 degrees F or higher
7. Allow to rest for 20 minutes.
8. Carve and serve
2. Rinse and dry the chicken and place in a baking pan
3. Sprinkle 1 tsp Kosher salt in the cavity and stuff the lemon and herbs inside. Truss the chicken
4. Sprinkle liberally with the remaining salt and the pepper on all sides
5. Place the chicken breast side down and place half the butter on the backbone. Bake, uncovered for 1 hour
6. Flip chicken and top with the remaining butter. Bake 1 hour more. Check the temperature at the thickest part of the thigh. it must be 165 degrees F or higher
7. Allow to rest for 20 minutes.
8. Carve and serve
