From Pillsbury Complete Cookbook.

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Name: Lemon Herb Roasted Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 pound Chicken Whole Roasting chicken; 1 whole Lemon thinly sliced; 1 tablespoon Fresh Italian parsley chopped; 1 tablespoon Fresh sage chopped; 1 tablespoon Fresh thyme chopped; 2 large Garlic cloves sliced; 2 tablespoons Butter softened; 1/4 teaspoon Salt; 1/4 teaspoon Coarse ground black pepper

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INGREDIENTS

6 pound Chicken ; Whole Roasting chicken
1 whole Lemon ; thinly sliced
1 tablespoon Fresh Italian parsley ; chopped
1 tablespoon Fresh sage ; chopped
1 tablespoon Fresh thyme ; chopped
2 large Garlic cloves ; sliced
2 tablespoons Butter ; softened
1/4 teaspoon Salt
1/4 teaspoon Coarse ground black pepper

INSTRUCTIONS

Preheat oven to 425(F) degrees.

Remove and discard neck and giblets.

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 the 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

Bake at 425(F) degrees for 1 1/2 to 2 hours or until chicken is fork tender, juices run clear and meat thermometer registers 180 to 185 degrees.

Baste chicken with pan juices every 30 minutes.

If necessary, cover chicken with tent of foil halfway through cooking time to prevent excessive browning.

Let stand 5 to 10 minutes before carving.

Remove and discard lemons from inside of chicken.

NOTES

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Lemon Herb Roasted Chicken

6 pound Chicken Whole Roasting chicken
1 whole Lemon thinly sliced
1 tablespoon Fresh Italian parsley chopped
1 tablespoon Fresh sage chopped
1 tablespoon Fresh thyme chopped
2 large Garlic cloves sliced
2 tablespoons Butter softened
1/4 teaspoon Salt
1/4 teaspoon Coarse ground black pepper

Preheat oven to 425(F) degrees.
Remove and discard neck and giblets.
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 the 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
Bake at 425(F) degrees for 1 1/2 to 2 hours or until chicken is fork tender, juices run clear and meat thermometer registers 180 to 185 degrees.
Baste chicken with pan juices every 30 minutes.
If necessary, cover chicken with tent of foil halfway through cooking time to prevent excessive browning.
Let stand 5 to 10 minutes before carving.
Remove and discard lemons from inside of chicken.

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Nutrition

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Serving Size: 1 Serving (479g)
Recipe Makes: 6 Servings

Calories: 1016
Calories from Fat: 650 (64%)

Amt Per Serving		% DV

	Total Fat 72.3g	96 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 14.8g
Cholesterol 350.4mg		108 %
Sodium 345.9mg		12 %
Potassium 898.4mg		24 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 1.6g
Protein 84.8g		121 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1016

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