Roast Chicken With Lemon And Herbs

1. 1

   Preheat oven to 450 F.

2. 2

   Rinse the chicken well and pat dry.

3. 3

   Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.

4. 4

   Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.

5. 5

   Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.

6. 6

   Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more. Serve surrounded by the vegetables and lemons.

* Per serving · 4 servings · Values may vary.

No additional tips available.