Friday, August 14, 2009


1 Roasting chicken (4-5 lbs)
A bunch of Fresh Rosemary(or sage, thyme or combination of 3)
1 lemon
Kitchen string
Some softened butter
Salt & pepper

Preheat oven to 425. Rinse inside & outside of chicken. Towel dry. Stuff fresh herbs into chicken cavity. Poke holes in lemon with knife or fork and stuff lemon inside too. Truss (tie) chicken, tucking in wings & legs. Rub chicken with softened butter. Sprinkle with salt & pepper. Place in roasting pan & roast for 20 min @ the 425 temp. This sears the skin & seals the juices. Reduce oven temp to 350 and cook for 15 minutes PER POUND (a 4 lb chicken cooks for an ADDITIONAL
hour, a 5lb chicken for an additional hour & 15 min.,etc.)
Remove from oven and let sit for 15 min.


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