Herb Roasted Chicken with Lemon : Atkins
Ingredients for Herb Roast Chicken
1 chicken (about 3 pounds), washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup reduced sodium chicken broth
Preparation Method for Herb Roast Chicken
1. Heat oven to 350°. Sprinkle chicken with salt, pepper and herb,
inside and out. Loosen skin from breast with an index finger, and stuff
2 slices of lemon and 1 tablespoon butter onto each side of the breast.
Place remaining lemon in the cavity. Transfer chicken to a roasting pan.
2. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An
instant meat thermometer should read 170° in the thickest part of the
thigh (not touching bone). Transfer chicken to a cutting board; wait 10
minutes before carving to allow juices to redistribute.
3. Pour off fat from pan. Place pan over 2 oven burners; pour in chicken
broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook
23 minutes. Pour over carved chicken.