Jacob's Lemon & Herb Roasted Chicken
A no-fail roasted whole chicken with lemon, fresh herbs, and a bed of roasted root vegetables.
Method
Directions
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1
Preheat oven to 400°F.
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2
In a large pan or glass casserole dish, roughly chop root vegetables (onions, carrots, and potatoes work well) into chunks and distribute around the dish. They'll act as a bed for the chicken.
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3
To prepare the chicken, rub butter under the skin, and rub the outside of the skin with olive oil. Salt and pepper the skin generously.
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4
Cut a lemon in half, and place both halves plus whatever herbs you're using (thyme is recommended) inside the cavity.
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5
Bake for up to 1 hour 15 minutes, checking at the 1-hour mark.
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