Simple Roast Chicken with Chestnut Breading

1. 1

   Preheat the oven to 475 degrees F.

2. 2

   Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil.

3. 3

   Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary.

4. 4

   Toss well to incorporate the olive oil and seasonings.

5. 5

   In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken.

6. 6

   Place the squeezed lemon halves in the cavity.

7. 7

   Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.

8. 8

   Let the chicken rest for 15 minutes, covered with foil, before serving.

* Per serving · 4 servings · Values may vary.