Lemon and Herb Roasted Chicken
This easy-to-prepare roast chicken is prepared by filing the chicken cavity with lemons and herbs that serve as the base for a simple bright and flavor-filled sauce.
Equipment
- roasting pan or 13 x 9 baking dish
- meat thermometer
- roasting rack or two ramekins
Ingredients
- 4- to 5- pound chicken
- 2 medium lemons, cut into quarters
- Kosher salt
- Freshly ground pepper
- A few sprigs each: parsley, sage, rosemary, thyme
- 1 cup chicken stock
Instructions
- Preheat oven to 375°F. Remove giblets from chicken.
- Rinse chicken and pat dry. Generously salt the inside and the outside of the chicken with salt and freshly ground pepper. Place the quartered lemons and herbs into the chicken cavity. Truss the chicken if desired.
- Place a rack inside a roasting pan, and position chicken on top. Roast for 1 hour to 1 hour and 15 minutes, basting every 15 minutes while roasting until the juices run clear and a meat thermometer registers 165°F.
- Transfer the chicken to a cutting board and remove the rack from the pan. Remove herbs and lemons from chicken cavity reserving the lemons. Place the roasting pan on a stove burner over medium heat, add chicken broth. With a wooden spoon, scrape up browned bits. Squeeze reserved lemons into the pan and bring to a boil and cook until reduced and slightly thickened.
- Serve chicken with reduced sauce.