Lemon-Herb Roasted Chicken
- 8-10 pound fresh farm chicken
- 1 whole lemon
- 2-3 sprigs of fresh rosemary,
- 1 tsp of dried savoury
- olive oil
- coarse salt,
- fresh grated black pepper (opt)
- 2-3 tablespoons of fresh lemon juice
- Rinse chicken well inside and out. Sprinkle with 2-3 tablespoons of coarse salt and rub chicken inside the cavity and outside of chicken, and rinse well again. Pat chicken dry with paper towels. Pierce whole lemon about 10 times with a fork and place in cavity of chicken and add savoury and sprigs of fresh rosemary, saving one sprig for the outside of chicken. Generously rub chicken with olive oil and place on a rack in a roasting pan. Crumble last rosemary sprig and fresh grated pepper (if desired) and sprinkle over chicken.
- Place roasting pan with chicken into hot oven set @ 425oF for 5 min, then reduce temperature to 325oF for 2 hours or until juices run clear. Sprinkle chicken in last few minutes of cooking with 2 tablespoons of lemon juice and continue roasting until done. Remove chicken from the oven when the juices run clear and cover and let sit for 10-15 minutes before carving.
chicken, lemon, rosemary, olive oil, coarse salt, black pepper, lemon juice
Taken from www.epicurious.com/recipes/member/views/lemon-herb-roasted-chicken-50107200 (may not work)