Perfectly Devine Roast Chicken

This was my first whole roast chicken. Usually if I roast chicken at home it’s just the breast. But this little darling was the whole kit and giblet-kaboodle.

First, rinse your bird and discard the fun filled insides. (This one came from the farmers market so it included all of the “not needed bits and pieces” of the organic-free range little fella.

Pre-heat oven to 400 degrees F.

Take 1/2 of a whole lemon and shove it into the no sunshine zone of the bird. Place in roasting pan.

Take the butter and spread liberally over the top side of the bird. (Extra virgin olive oil is fine to use as well.)

Season with salt, pepper and herbs of provence.

Zest the remaining half lemon on top of the bird.

Roast for 15 minutes per one pound, plus 10 minutes. Roast your bird covered, removing the roasting pan lid for the last 20 minutes of the bird’s cook time.

Let stand at least 15 minutes before carving.