Herb & Lemon Roasted Chicken

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Chop half the herbs and set aside.

3. 3

   Reserve remaining whole herbs.

4. 4

   Wash and pat chicken dry and place breast side up in a large 12-inch oven proof saute pan.

5. 5

   Loosen the breast skin with your fingers and season the meat generously with salt and pepper, lemon zest, garlic, butter and chopped herbs.

6. 6

   Thinly slice lemon and place 2 slices under skin of each breast.

7. 7

   Rub remaining butter over skin, season with salt, pepper, herbs and a drizzle of olive oil.

8. 8

   Stuff remaining lemon and whole herbs into cavity of chicken.

9. 9

   Place chicken in oven and roast for 20 minutes at 425 degrees F, then reduce heat to 375 degrees F and continue to cook for another 45 minutes.

10. 10

    Internal temperature of chicken should reach 165 degrees F when thermometer is inserted into the thigh.

11. 11

    Let chicken rest for 15-20 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.