(Whole roast chicken with butter, parsley, thyme, rosemary, and other herbs.
Ingredients:
- 1 roasting chicken, about 4 to 5 pounds
- juice of 1/2 lemon
- salt and pepper to taste
- 1 small onion, peeled and quartered
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried leaf thyme
- 2 to 3 tablespoons coarsely chopped fresh parsley
- 4 tablespoons melted butter
Preparation:
Preheat oven to 350°.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.
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