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 lemons, sliced into rounds
2 tablespoons butter
3/4 cup chicken broth or 3/4 cup chicken stock
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.