Lemon Herb Roasted Chicken Recipe
Ingredients
| Whole chicken | 1 | |
| Lemon | 1 , thinly sliced | |
| 1 tablespoon chopped fresh Italian parsley or 1 teaspoon dried parsley flakes | ||
| 1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves | ||
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves | ||
| Garlic | 2 Clove (5gm), sliced | |
| Softened butter | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon coarse ground black pepper | ||
Directions
Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Pat dry.
Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of parsley in pocket. Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.
Rub garlic over outside of chicken. Place garlic in cavity. Loosely tie legs together. Place chicken in shallow roasting pan. Rub outside of chicken with butter; sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.
Convection Roast at 400°F for 1 1/2 to 2 hours or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F.
Let stand 5 to 10 minutes before carving. Remove and discard lemons from inside of chicken.
Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of parsley in pocket. Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.
Rub garlic over outside of chicken. Place garlic in cavity. Loosely tie legs together. Place chicken in shallow roasting pan. Rub outside of chicken with butter; sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.
Convection Roast at 400°F for 1 1/2 to 2 hours or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F.
Let stand 5 to 10 minutes before carving. Remove and discard lemons from inside of chicken.
Chef
