Herb Roasted Chicken With Lemon Recipe #77441
From the Atkins website. This turned out really nice and moist. Really easy, too. :)
by GinnyP
1½ hours | 15 min prep
SERVES 4
- 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
- Heat oven to 350°F.
- Sprinkle chicken with salt, pepper, and herb, inside and out.
- Loosen skin from breast with an index finger and stuff 2 slices of lemon and 1 T butter onto each side of the breast.
- Place remaining lemon inside the cavity.
- Transfer to a roasting pan.
- Roast 1 hour to 1 hour and 10 minutes; basting occasionally with the chicken broth.
- An instant meat thermometer should read 170F in the thickest part of the thigh (not touching bone).
- Transfer to a cutting board and wait 10 minutes before carving to allow juices to redistribute.
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5 stars