Healthy Herb Roasted Chicken

1. 1

   Preheat over to 425.

2. 2

   In a small bowl, combine the sage, parsley, thyme, salt and pepper, set aside.

3. 3

   Starting at the large opening of the chicken and working back over the breast, run your fingers between the skin and the meat to create a pocket over each side of the breast.

4. 4

   Slip 1/4 of the herb mixture into each pocket, massaging the herbs into the meat but taking care not to tea the skin.

5. 5

   Make a small slit in each thigh.

6. 6

   Separate the skin from the meat by again running a finger through the slits and working the skin loose.

7. 7

   Slip the remaining spice mixture into the thigh pockets, again massaging the herbs into the meat without breaking the skin.

8. 8

   Finally, squeeze the lemon juice into the larger cavity of the bird and rub your hands over the interior to coat it with the juice.

9. 9

   Place the lemon wedges, onion quarters, and celery inside the large cavity.

10. 10

    Place the chicken breast-side up in a shallow roasting pan, broiler pain, or baking dish fitted with a rack or other device designed to keep it out of the rendered fat that will pool in the pan.

11. 11

    Roast until golden brown and an instant-read meat thermometer inserted into the thickest par of the thigh registers 165 F, about 1 hour and 30 minutes.

12. 12

    Let stand 5 minutes at rom temperature before carving.

* Per serving · 4 servings · Values may vary.