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Lemon Roast Chicken

Ingredients

1 chicken (about 3 pounds), washed and patted dry

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried herb

1 lemon, sliced into rounds, intact

2 tablespoons butter

3/4 cup reduced sodium chicken broth

Preparation Method

1. Heat oven to 350°. Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan.

2. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170° in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.

3. Pour off fat from pan. Place pan over 2 oven burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 23 minutes. Pour over carved chicken.

Gram per serving : 0

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