Lemon Herb Roasted Chicken

Nutrition Information

Ingredients

• 4-5 lbs Whole chicken
• 2 Lemons (one halved, one sliced)
• 4 sprigs Fresh rosemary
• 6 sprigs Fresh thyme
• 1 head Garlic (halved crosswise)
• 4 tbsp Butter (softened)
• 2 tbsp Olive oil
• 1 tbsp Salt
• 1 tsp Black pepper

Instructions

1. 1

   Remove chicken from refrigerator 30 minutes before cooking

2. 2

   Preheat oven to 425°F

3. 3

   Remove giblets from chicken cavity and pat chicken completely dry inside and out

4. 4

   Mix softened butter with salt and pepper

5. 5

   Carefully loosen skin from breast and thighs without tearing

6. 6

   Spread half the seasoned butter under the skin

7. 7

   Stuff cavity with halved lemon, rosemary, thyme, and halved garlic head

8. 8

   Rub remaining butter all over outside of chicken

9. 9

   Drizzle with olive oil and season with more salt and pepper

10. 10

    Tie legs together with kitchen twine and tuck wing tips under

11. 11

    Place chicken breast-side up in a roasting pan

12. 12

    Arrange lemon slices around chicken

13. 13

    Roast for 20 minutes at 425°F

14. 14

    Reduce heat to 375°F and continue roasting for 60-70 minutes

15. 15

    Chicken is done when thigh reaches 165°F

16. 16

    Baste with pan juices every 20 minutes

17. 17

    Let rest for 15 minutes before carving

18. 18

    Carve and serve with pan juices