Herb Lemon Roasted Chicken
1 Roaster chicken
1 lemon
½ package poultry herbs fresh not dry
2 potatoes
2 carrots
Rinse and pat dry the chicken. Place the chicken in a roasting pan. Take a lemon and score it slightly and place the lemon in the cavity of the chicken. Get poultry herbs sold in the vegetable section of the super market. Fresh not dried herbs, as dried herbs are pretty worthless. Chop the herbs finely and sprinkle over the chicken and in the cavity.
Peel and chop the carrots and potatoes into bite size pieces. Add the carrots and potatoes to the roasting pan. Cover the pan and place the pan in a 425 degree oven for about an hour depending on the weight of the bird. Some roaster chickens come with a pop-up timer which is very helpful but the best way to ensure the chicken is done is to use a thermometer in the thickest part of the bird. Temperature should reach 165 degrees to ensure it’s fully cooked.
Once the bird is done, let it rest about 20 minutes. This will ensure the bird is not dry. Don’t worry about the bird getting cold, it will be warm, moist and delicious.