Roasted Chicken With Lemons-and-herbs

 

Ingredients

1 Rinsed and Internally Cleaned Raw Whole 2 – 3 Pound Chicken

2 Lemons

½ Cup Olive Oil

1 Large Clove Garlic Minced

1 Tablespoon Dijon Mustard

Fresh Thyme Or Rosemary Herbs de Provence Could Be A Dry Substitute If Necessary

Baking Twine or String

Method

Juice half a Lemon into a bowl.

If using fresh herbs finely chop the thyme or rosemary leaves.

Add olive oil, minced garlic, mustard and fresh or dried herbs whisk to emulsify into a mixture.

Prepare and clean the chicken.

Pat dry, insert your fingers between chicken skin and breast meat to slowly separate.

With a teaspoon insert and rub the mixture onto the chicken breast under the skin.

Use 2 teaspoons of the mixture.

Cut the remaining lemons into quarters and insert into chicken’s cavity.

If using fresh herbs insert several sprigs of thyme or rosemary into the cavity.

Truss the chicken by tying the legs and wings for baking.

With a basting brush spread the remaining mixture over the chicken.

Place in a baking dish.

Bake at 350 Degrees Fahrenheit for approximately 75 – 90 minutes or until the chicken’s internal temperature reads 175 0 – 180.

Remove the chicken from the oven and let stand for 10 – 15 minutes before carving.