Lemon Rosemary Chicken

Ingredients

• 3 to 3.5 lb. chicken
• 2 lemons, quartered
• 2 tablespoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 3 tablespoons fresh chopped rosemary
• 2 tablespoons picked thyme
• Butcher's twine

Procedure

1. Preheat oven to 400°F.
2. Rinse and dry chicken.
3. Season cavity with half of the salt and pepper; use the remaining half to season the outside.
4. Stuff chicken with lemons, rosemary, and thyme.
5. Truss bird tightly to prevent breasts from overcooking.
6. Heat a sauté pan over medium-high heat for 1 minute.
7. Add chicken, breast side up.
8. Roast in oven at 400°F for 18 minutes per pound. (For a 3.5 pound chicken, one hour is perfect.) Do not open oven or baste chicken during roasting.
9. Test for proper cooking by piercing thigh with a knife; juice should run clear, not pink.
10. Remove from pan and cover loosely with foil. Allow to rest in a warm place for 10 minutes prior to serving.

Credits

Recipe courtesy Discovery Health.