Heat oven to 350
Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity.
Transfer chicken to a roasting pan. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170 degrees in the thickest part of the thigh. Not touching bone. Transfer chicken to a cutting board, wait 10 minutes before carving to allow juices to redistribute.
Pour off fat from pan. Place pan over 2 oven bunrners, pour in chicken broth and bring to a boil Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken.
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|Serving Size: 1 Serving (2417g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3302 (64%)|
|Amt Per Serving||% DV|
|Total Fat 366.9g||489 %|
|Saturated Fat 112.9g||565 %|
|Monounsaturated Fat 148.3g|
|Polyunsanturated Fat 74.6g|
|Cholesterol 1771.6mg||545 %|
|Sodium 1603mg||55 %|
|Potassium 4478.1mg||118 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 6.6g|
|Protein 425.8g||608 %|
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Calories per serving: 5130
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