Roast Chicken

Ingredients

• (1) Whole Chicken
• (4 Tbsp) Butter
• (2 Tbsp) Olive Oil
• (to taste) Salt
• (to taste) Pepper
• (1/2 tsp (to taste)) Parsley
• (1 tsp (to taste)) Sage
• (1 tsp (to taste)) Rosemary
• (1 tsp (to taste)) Thyme
• (1 whole) Lemon

Directions

Note, cooking times may vary depending on the size of the chicken. This recipe was made using a 5 pound chicken. Use a meat thermometer to know when chicken is finished cooking. The USDA recommended cook temperature is 165 degrees F for poultry.

Recipe and photo were submitted by Gene V.

1. Thaw chicken a few days (2-3) ahead of time in the fridge in a raised container or bowl.
2. When ready to cook, preheat oven to 450 degrees.
3. In a separate bowl, mix melted butter and olive oil.
4. Rub chicken in the oil mix, then rub in salt, pepper, a little parsley, sage, rosemary and thyme. You can also used a "poultry blend" spice.
5. Pierce lemon with a knife repeatedly, and put in cavity of chicken.
6. Set in roasting pan.
7. Cook chicken at 450 degrees for 10 minutes, then lower oven temperature to 350 degrees.
8. Baste occasionally to keep breast meat moist.
9. After 45 minutes, flip chicken onto breast.
10. After 30 minutes, flip chicken onto back and cook for remaining 15 minutes.
11. Remove chicken from the oven, then let rest for 10 minutes before carving.
12. Serve alongside roasted vegetables, salad, etc., and enjoy! :)