Herb and Lemon Roast Chicken

 

• 5 lb whole chicken
• ▢2 sprigs fresh rosemary
• ▢2 sprigs fresh thyme
• ▢1 onion peeled and quartered
• ▢1 lemon quartered
• ▢6 tablespoons butter softened
• ▢2 teaspoons minced garlic
• ▢2 teaspoons fresh thyme leaves minced
• ▢2 teaspoons fresh rosemary leaves minced
• ▢1 tablespoon fresh parsley leaves minced
• ▢salt and pepper to taste

• Preheat the oven to 400 degrees F.
•  Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
• Tie the chicken legs together with kitchen twine.
• Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
• Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
• Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. 
• Check on your chicken every 20 minutes – if the skin is getting overly dark, cover the chicken with foil.
• Let the chicken rest for 10 minutes before carving. Serve with pan drippings.