Lemon Roast Chicken

By Treebs

Ingredients

• 1 lemon
• 2 tbsp butter, at room temperature
• 1 tbsp chopped fresh parsley
• 1 1/2 tsp dried onion and herb seasoning mix, such as McCormick Perfect pinch sweet onion and herb
• 1/4 tsp pepper
• 1 roasting chicken (6 lbs)

Details

Servings 6
Preparation time 20mins
Cooking time 135mins

Preparation

Step 1

Preheat oven to 350 degree F. Grate 1 tsp zest and squeeze 1 tsp juice from lemon into small bowl; cut remaining zested, juiced lemon into 6 wedges. Reserve wedges. Stir butter, parsley, seasoning mix, and pepper into lemon zest and juice until blended. Carefully separate skin from Chicken breast and spread half the butter mixture over breast; spread remaining butter mixture over chicken skin. Fill cavity with reserved lemon wedges. Roast Chicken about 1 hour, 45 minutes, basting occasionally with pan juices, or until meat thermometer inserted into thickest part of thigh registers 175 degree F and juices run clear when pierced with fork. Let stand 10 minutes before carving. If desired, skim fat from pan drippings and serve with Chicken.