Herb Roasted Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 roasting chicken, 3 1/2 to 4 lb,giblets removed
• salt, plus 1/4 tsp salt
• fresh ground pepper, plus 1/8 tsp ground pepper
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh rosemary
• 4 thin lemon slices, seeds removed
• 2 tablespoons unsalted butter, melted

Recipe

• 1 preheat oven to 375*f (190*c) rinse the chicken under cold water, drain and pat dry with paper towels.
• 2 season inside and out with salt and pepper.
• 3 in a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 tsp salt and 1/8 tsp pepper.
• 4 using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
• 5 slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
• 6 tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
• 7 truss the chicken by tying the legs together with kitchen string.
• 8 brush the chicken with the melted butter.
• 9 place the chicken on it's side on an oiled roasting rack in a roasting pan.
• 10 roast for 20 minutes.
• 11 turn the chicken onto it's other side and roast for another 20 minutes.
• 12 turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
• 13 15 to 20 minutes longer.
• 14 remove the chicken from the oven and transfer to a platter.
• 15 cover loosely with aluminum foil and let stand for 10 minutes before carving.