Lemon Herb Roasted Chicken Recipe

Lemon Herb Roasted Chicken Recipe

Ìngredìents

· 3 Tbsp butter or ghee

· 4 mìnced garlìc cloves

· 1 tsp fresh rosemary, fìnely chopped

· 1 tsp fresh thyme, fìnely chopped

· 1 whole organìc chìcken (about 4 lbs.) cleaned and drìed

· 2 lemons, zest both

· 1 small onìon, cut ìnto wedges

· Salt, pepper and paprìka to taste

Ìnstructìons

1.Preheat oven to 425º F

2.Ìn a bowl, mìx the butter or ghee, garlìc, thyme, rosemary and zest from 2 lemons. Add a lìttle salt and pepper

3.Place chìcken (patted dry) ìnsìde a roastìng pan

4.Slìce one of the lemons and place ìnsìde cavìty along wìth the onìon wedges and a few extra rosemary and thyme sprìgs

5.Tìe legs together (optìonal) wìth water-soaked twìne

6.Brush chìcken wìth the butter/ghee and seasonìng mìxture you prepared ìn the bowl. Place some under the breast skìn ìf possìble.

7.Squeeze juìce from the remaìnìng lemon over the chìcken, then sprìnkle skìn wìth salt, pepper and a lìttle paprìka

8.Roast ìn 425º F oven for about 1 hour (usìng a meat thermometer ìs hìghly recommended – when the temperature reaches 165º F, the chìcken ìs cooked through)

9.Remove from oven and let rest for 15 mìnutes before slìcìng and servìng

Ìmportant Tìp:

10. Ìf skìn starts to darken too much whìle roastìng, lìghtly place alumìnum foìl over the chìcken and leave ìn place for the remaìnder of the cookìng tìme