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Rosemary Roasted Herb Chicken With Lemons

Our favorite chicken recipe: roasted chicken stuffed with fresh herbs, lemons, and onions. Caked with salt and pepper and cooked in its own juices.
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 whole Chicken
  • 1/2 onion quartered
  • 1 whole lemon quartered
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh thyme (optional)
  • c Salt and pepper Liberal amount
  • 1/2 stick Butter Unsalted

Equipment

  • 1 Roasting pan

Method
 

  1. Wash and pat dry your chicken with paper towels. Remove innards if included.
  2. Preheat oven to 350 degrees F.
  3. Rub liberal amount of salt and pepper all over chicken skin.
  4. Insert fresh herbs, lemon and onion into chicken.
  5. Roast at 350 for 20 minutes per pound. At about the halfway done mark, melt your butter and pour over chicken.
  6. Baste in its own juices 30 minutes before pulling out. And every 5-10 minutes to make sure the skin doesn't burn.
  7. Let rest for 5 to 10 minutes before cutting and serving.