Herb Roasted Chicken With Lemon

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 chicken stock

Directions

1. 1

   Heat oven to 350°F.

2. 2

   Sprinkle chicken with salt, pepper, and herb, inside and out.

3. 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. 4

   Place remaining lemon inside the cavity.

5. 5

   Transfer to a roasting pan.

6. 6

   Roast 1 hour to 1 hour and 10 minutes; basting occasionally with the chicken broth.

7. 7

   An instant meat thermometer should read 170F in the thickest part of the thigh (not touching bone).

8. 8

   Transfer to a cutting board and wait 10 minutes before carving to allow juices to redistribute.