Butter Herb Roasted Chicken

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 5 lbs chicken
• 1 cup fresh herb (i used sage, rosemary, thyme, and dill)
• 7 tablespoons butter
• 2 garlic cloves, peeled and chopped
• 1 lemon
• salt and pepper

Recipe

• 1 1. pre-heat the oven to 450f.
• 2 2. pat the chicken dry with a paper towel.
• 3 3. remove the leaves from the rosemary, thyme, and sage chop the rosemary and sage leaves and reserve the stems, chop the dill and garlic as well.
• 4 4. add the herbs, and garlic to a bowl containing the 7 tablespoons of butter.
• 5 5. using a butter knife chop the butter herb mixture together until well mixed and the butter herb mixture forms a patty in the bottom of the bowl.
• 6 6. stuff the garlic herb mixture between the skin and meat of the chicken of the breasts and legs.
• 7 7. cut the lemon in half and squeeze the juice over the chicken and reserve the lemons.
• 8 8. season the surface of the bird with salt and pepper.
• 9 9. remove the offal from the cavity of the bird and stuff it with the juiced lemons and herb stems.
• 10 10. bake at 450f for ~15 min in a baking pan (i used a large pyrex dish) then baste the chicken with the pan juices.
• 11 11. lower the temp to 375f and bake until done ~60 minutes basting occasionally.
• 12 12. when the thigh juices run clear when poked the bird is done. turn off the heat open the oven door and let rest for 15 minutes.
• 13 13. serve with crusty bread and use the pan juices as a gravy (you can reduce in a pan if you'd like it a bit thicker but i find that it doesn't make that big of a difference) accompany with a salad or vegetable.