Roast Chicken with Lemon and Herbs
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Ingredients
- 1 whole chicken, organic ($16.00)
- 1 Lemon cut in half ($0.00)
- Few sprigs fresh herbs (Thyme, sage, tarragon) ($0.00)
- 1 Tbsp salt ($0.02)
- 1 Tbsp unsalted butter ($0.09)
- pepper ($0.01)
Instructions
- Prepare all your ingredients. Preheat oven to 450° F.
- Take chicken out of the fridge. Rinse and dry very well. Bring to room temperature on a plate, at least 30 minutes. Salt and pepper the inside of the cavity and stuff bird with lemon halves and herbs. Set aside a sprig of thyme to use for later.
- Truss bird with twine. Generously salt outside with chicken with about 1 Tbsp of kosher salt. Season with pepper to taste. Place the chicken in a cast iron pan (or roasting pan).
- Insert probe thermometer into thickest part of the leg and place pan in the middle of the oven.
- When probe reaches 165° F (75° C), about 45-50 minutes, take the pan out of the oven. Add butter and thyme to pan drippings and quickly baste chicken.
- Let it rest for 15 minutes on a cutting board and cover loosely with foil.
- Serve with lemon wedges (optional) and side dishes of your choice. Enjoy!
Recipe Notes
Pairs great with our Herb Salad * Note regarding pricing: The lemon and herbs used in this recipe are from our garden which is why there is no price listed. The price of the pantry items such as salt and butter takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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