Serves 4
Ingredients:
 - 1 4-lb. chicken, giblets and neck discarded, rinsed under cold water and patted dry
- 4 Tbsp. unsalted butter, softened
- 2 lemons, cut in half crosswise
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh basil leaves, chopped
- 4 sprigs fresh rosemary
- 2 Tbsp. extra virgin olive oil
- to taste sea salt and cracked black pepper
Instructions:
- Preheat oven to 375° F.
- Gently loosen skin from breasts, thighs, and legs of chicken.
- In a small bowl, combine softened butter, juice of ½ lemon, thyme and basil.
- Spread mixture under skin of chicken.
- Cut 4 thin slices of lemon from one unsqueezed half, and place 2 slices under skin of each breast.
- Pat skin back in place.
- Take all lemon halves and rosemary sprigs and place in cavity of chicken.
- Truss legs, and rub olive oil over skin.
- Sprinkle sea salt and pepper inside cavity and over skin.
- Place chicken on a rack in roasting pan.
- Place in oven, roast for 1 hour and 20 minutes, or until thoroughly cooked, basting every 15-20 minutes with pan juices.
- Remove from oven.
- Allow chicken to rest 15 minutes before carving.
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