Lemon Roast Chicken

Lemon Roast Chicken
Lemon Roast Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    chicken (3 1/2 lbs)

  • 1

    fresh bouquet qrni or 6 fresh tarragon sprigs

  • 1

    lemon

  • 1

    tablespoon unstalted butter, softened

  • 5

    tablespoons water

  • salt and pepper

Directions

Preheat oven to 400 F. Place a rack in a roasting pan for the chicken. Season the chicken inside and out with salt and pepper. Put the herbs in the cavit. Squeeze the juice from ne half of the lemon into the cavity, then add the squeezed half. Tie the chicken legs with kitchen string. Run the butter over the chicken and transfer to the rack. Squeeze over the juice from the remaining lemon half. Roast for 1 1/2 hours until cooked through and tender. Test by piercing the thickest part with the point of a knife. If the juices run clear, the chicken is cooked. Remove the chicken from the pan, tent with foil, and let stand for 15 minutes. Remove the rack from the roasting pan. Skim off the fat from the cooking juices with a metal spoon and place the pan over medium heat. Pour in the water and bring to a boil, stirring, and scraping any sediment from the bottom of the pan with a wooden spoon. Strain the gravy into a gravy-boat. Carve the chicken into slives and serve with the gravy.

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