Roasted Chicken with Lemon and Herbs
a simple and versatile roasted chicken that can be enjoyed hot and dressed up for Sunday dinner or cold the next day in a salad
Equipment
- 1 oven
- 1 Roasting pan with rack
- 1 Chef Knife
- 1 Cutting Board
- 1 small pan for melting butter
- 1 kitchen probe thermometer
- 1 measuring spoons
Ingredients
- 1 whole chicken a least 6#
- 1 medium Yellow Onion
- 1 each lemon
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh thyme chopped
- ½ tablespoon fresh parsley chopped
- ½ tablespoon fresh chives chopped
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter melted
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1 teaspoon ground fresh black pepper
Instructions
- season the cavity of the chicken with ½ of the salt, pepper, and garlic salt
- chop the onion into large dice
- slice half of the lemon (saving the slices for later)
- squeeze the unsliced half of lemon into the chicken cavity, then place the lemon into the chicken cavity
- add the cut onion the the chicken cavity
- preheat the oven to350℉
- chop the herbs and mix together
- in a small pan melt the butter and remove from heat
- add the olive oil and herbs to the butter
- pour the butter, olive oil and herb mixture onto the chicken making sure to coat it well
- season the chicken with the remaining salt ,pepper, and garlic salt
- place the lemon slices onto the chicken breasts
- place the chicken into the oven to roast, basting occasionally with the pan juices
- after 2 hours use the kitchen probe thermometer to take a temperature at the thigh joint of the chicken
- if the temperature reads 165℉ the chicken is done, remove it from the oven and let it rest for 10 minutes
- if the temperature does not read 165℉ then return it to the ove for the remaining 25-30 minutes or until the thermometer reads 165℉