Place chicken in a roasting pan. Smear butter over entire chicken. Liberally season chicken with salt and pepper. Squeeze lemon halves over chicken to coat with juice.
Place thyme and tarragon springs, squeezed lemons and garlic in the chicken.
Place chicken in the oven and roast for 10-15 minutes. Pull chicken out and baste with pan liquids. Reduce oven heat to 375 degrees F. Roast for an additional 30-45 minutes. (Baste chicken every 10-15 minutes) (The chicken should be golden brown all over, with a crisp skin)
Remove lemons, thyme and tarragon sprigs from chicken and enjoy.
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Roast Chicken
Serves 6
Ingredients:
1 whole chicken, 3-4 lb.
1 clove garlic, peeled and crushed
1 lemon, cut in half
4 oz butter
Salt, to taste
2 sprigs thyme
2 sprigs tarragon
Pepper, to taste
Directions:
Preheat oven to 450 degrees F.
Place chicken in a roasting pan. Smear butter over entire chicken. Liberally season chicken with salt and pepper. Squeeze lemon halves over chicken to coat with juice.
Place thyme and tarragon springs, squeezed lemons and garlic in the chicken.
Place chicken in the oven and roast for 10-15 minutes. Pull chicken out and baste with pan liquids. Reduce oven heat to 375 degrees F. Roast for an additional 30-45 minutes. (Baste chicken every 10-15 minutes) (The chicken should be golden brown all over, with a crisp skin)
Remove lemons, thyme and tarragon sprigs from chicken and enjoy.
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