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