Roasted Chicken with Lemon and Parsley

1. 1

   Preheat the oven to 400.

2. 2

   In a large skillet, heat the oil.

3. 3

   Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.

4. 4

   Add the parsley and thyme, season with a generous pinch each of salt and pepper and cook until the herbs are barely wilted, about 1 minute.

5. 5

   Stir in the butter and lemon juice and cook just until the butter melts.

6. 6

   Scrape the herb stuffing onto a plate and let cool to room temperature.

7. 7

   Carefully loosen the chicken skin starting at the neck end, being careful not to tear it.

8. 8

   Push about three-quarters of the herb mixture underneath the skin, working it over the breast and around the thighs and drumsticks.

9. 9

   Stuff the remainder into the body cavity.

10. 10

    Tie the legs together and set the chicken on a rack in a roasting pan.

11. 11

    Roast the chicken, basting occasionally, for about 1 hour and 25 minutes, or until the juices run clear with a thigh is pierced.

12. 12

    Cover the chicken with aluminum foil after 45 minutes if the breast is browning too quickly.

13. 13

    Transfer the chicken to a cutting board and let rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.