Herb Roasted Chicken With Lemon |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This turned out really nice and moist. Really easy, too. :). Ingredients:
1 chicken, washed and patted dry (about 3 pounds) |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 teaspoons chopped fresh herbs (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried herbs (i used all three) |
1 lemon, sliced into rounds |
2 tablespoons butter |
3/4 cup chicken broth or 3/4 cup chicken stock |
Directions:
1. Heat oven to 350°F.
2. Sprinkle chicken with salt, pepper, and herb, inside and out.
3. Loosen skin from breast with an index finger and stuff 2 slices of lemon and 1 T butter onto each side of the breast.
4. Place remaining lemon inside the cavity.
5. Transfer to a roasting pan.
6. Roast 1 hour to 1 hour and 10 minutes; basting occasionally with the chicken broth.
7. An instant meat thermometer should read 170F in the thickest part of the thigh (not touching bone).
8. Transfer to a cutting board and wait 10 minutes before carving to allow juices to redistribute.
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