Herb & Lemon Roasted Chicken

Preheat oven to 425ºF.

Chop half the herbs and set aside. Reserve remaining whole herbs.

Wash and pat chicken dry and place breast side up in a large 12-inch oven proof sauté pan. Loosen the breast skin with your fingers and season the meat generously with salt and pepper, lemon zest, garlic, butter and chopped herbs. Thinly slice lemon and place 2 slices under skin of each breast. Rub remaining butter over skin, season with salt, pepper, herbs and a drizzle of olive oil. Stuff remaining lemon and whole herbs into cavity of chicken.

Place chicken in oven and roast for 20 minutes at 425ºF, then reduce heat to 375ºF and continue to cook for another 45 minutes. Internal temperature of chicken should reach 165ºF when thermometer is inserted into the thigh.

Let chicken rest for 15–-20 minutes before carving.