Butter Herb Roasted Chicken

1. 1

   1.

2. 2

   Pre-heat the oven to 450F.

3. 3

   2.

4. 4

   Pat the chicken dry with a paper towel.

5. 5

   3.

6. 6

   Remove the leaves from the rosemary, thyme, and sage chop the rosemary and sage leaves and reserve the stems, chop the dill and garlic as well.

7. 7

   4.

8. 8

   Add the herbs, and garlic to a bowl containing the 7 tablespoons of butter.

9. 9

   5.

10. 10

    Using a butter knife chop the butter herb mixture together until well mixed and the butter herb mixture forms a patty in the bottom of the bowl.

11. 11

    6.

12. 12

    Stuff the garlic herb mixture between the skin and meat of the chicken of the breasts and legs.

13. 13

    7.

14. 14

    Cut the lemon in half and squeeze the juice over the chicken and reserve the lemons.

15. 15

    8.

16. 16

    Season the surface of the bird with salt and pepper.

17. 17

    9.

18. 18

    Remove the offal from the cavity of the bird and stuff it with the juiced lemons and herb stems.

19. 19

    10.

20. 20

    Bake at 450F for ~15 min in a baking pan (I used a large pyrex dish) then baste the chicken with the pan juices.

21. 21

    11.

22. 22

    Lower the temp to 375F and bake until done ~60 minutes basting occasionally.

23. 23

    12.

24. 24

    When the thigh juices run clear when poked the bird is done.

25. 25

    Turn off the heat open the oven door and let rest for 15 minutes.

26. 26

    13.

27. 27

    Serve with crusty bread and use the pan juices as a gravy (you can reduce in a pan if you'd like it a bit thicker but I find that it doesn't make that big of a difference) Accompany with a salad or vegetable.

* Per serving · 4 servings · Values may vary.