Perfect Roast Chicken

• 1 whole Chicken
• 3 Tablespoons Butter
• 1 Tablespoon Dried Thyme
• 1 Tablespoon Dried Rosemary
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Basil
• 1/2 whole Lemon
• 1 whole Onion
• 3 cloves Garlic
• 3 Tablespoons Soy Sauce
• 1 teaspoon Paprika

1. Preheat oven to 350 F. Rinse/clean and pat dry your chicken.
2. Remove the giblets.
3. Place it in a foil lined pan and let it sit for 5 minutes.
4. In a small bowl combine your butter with your herbs and mix it all up to create a smooth compound butter.
5. Scoop your butter on your bird and give your chicken a good ol rub down.
6. Make sure you cover it completely not forgetting all of the hidden places.
7. Now squeeze the juice of your lemon on top of your butter mixture (and save the lemon).
8. Then slice an onion in a half, grab your garlic cloves and your squeezed lemon half and place it all in your chicken cavity.
9. Into a 350 F oven your chicken goes for at least an hour and a half.
10. Ultimately the time it takes to cook will depend on how big your chicken is.
11. Mine was 8 pounds and I kept him in there for 2 hours.
12. Halfway through your cooking time, pull the bird out of the oven.
13. Spoon on your 3 tablespoons of soy sauce spreading it out evenly, sprinkle on your paprika, and back in the oven it goes!
14. Its done when it reaches 165 F on a cooking thermometer inserted into the thickest part of the breast.
15. When cooked through, remove it from the oven and let it sit for 10 minutes before carving.
16. Enjoy!

chicken, butter, thyme, rosemary, oregano, dried basil, lemon, onion, garlic, soy sauce, paprika

Taken from tastykitchen.com/recipes/main-courses/perfect-roast-chicken-4/ (may not work)