Perfectly Devine Roast Chicken

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   This was my first whole roast chicken.

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   Usually if I roast chicken at home its just the breast.

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   But this little darling was the whole kit and giblet-kaboodle.

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   First, rinse your bird and discard the fun filled insides.

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   (This one came from the farmers market so it included all of the not needed bits and pieces of the organic-free range little fella.

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   Pre-heat oven to 400 degrees F.

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   Take 1/2 of a whole lemon and shove it into the no sunshine zone of the bird.

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   Place in roasting pan.

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   Take the butter and spread liberally over the top side of the bird.

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    (Extra virgin olive oil is fine to use as well.)

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    Season with salt, pepper and herbs of provence.

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    Zest the remaining half lemon on top of the bird.

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    Roast for 15 minutes per one pound, plus 10 minutes.

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    Roast your bird covered, removing the roasting pan lid for the last 20 minutes of the birds cook time.

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    Let stand at least 15 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.