Scarborough Fair Roast Chicken

1. 1

   Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.

2. 2

   Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.

3. 3

   Generously salt and pepper the chicken, inside and out.

4. 4

   Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.

5. 5

   Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.

6. 6

   Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.

7. 7

   Roast the chicken for about 45 minutes, or until chicken is nicely browned.

8. 8

   When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.

9. 9

   Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.

10. 10

    Before serving, remove the herb stuffing from inside the bird, discard.

11. 11

    Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.

* Per serving · 4 servings · Values may vary.