Lemon and Herb Roasted Chicken


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1 roasting chicken, about 4 to 5 pounds
Juice of 1/2 lemon
Salt and pepper to taste
1 small onion, peeled and quartered
1 rib celery, cut into large chunks
Few sprigs fresh parsley
4 tablespoons melted butter
3 tablespoons coarsely chopped fresh parsley
1/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried leaf thyme


Gather the ingredients.

Preheat oven to 350 F/180 C/Gas 4.

Rub inside of chicken with lemon juice; sprinkle with salt and pepper.

Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.

Combine the melted butter with the chopped parsley, rosemary, and thyme.

Brush some of the butter mixture over the chicken.

Place chicken in a shallow roasting pan and roast for about 20 minutes per pound.

Baste with melted butter and herb mixture several times.

Serve and enjoy!

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