Yield: 4 to 6 Servings
- 1 chicken, about 5 pounds
- 4 tablespoons butter
- 1 tablespoon fresh chopped dill
- juice of 1 lemon
- salt and pepper
- 1 medium onion, cut in quarters
Wash chicken and pat dry; place in the baking pan.
Combine the butter, dill, and 1 tablespoon of lemon juice; rub under the skin and all over the chicken. Sprinkle the chicken and cavity with salt and pepper and drizzle with the remaining lemon juice. Put slices of lemon in the cavity, along with the onion pieces.
Roast for about 1 1/2 to 1 3/4 hours, or to 165° on an instant read thermometer. Remove the chicken from the oven, cover loosely with foil, and let rest for 10 minutes before slicing.
Serves 4 to 6.