Herb-roasted Chicken with Lemon

Description
The easiest way to know when a chicken is done is to use an instant-read meat thermometer.

Ingredients

 * 1 chicken (about 3 pounds), washed and patted dry
 * 1 teaspoon salt
 * ¼ teaspoon black pepper
 * 2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried
 * 1 lemon, sliced into rounds, intact
 * 2 tablespoons butter
 * ¾ cup reduced sodium chicken broth

Directions

 * 1) Heat oven to 350°F.
 * 2) Sprinkle chicken with salt, pepper and herb, inside and out.
 * 3) Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast.
 * 4) Place remaining lemon in the cavity.
 * 5) Transfer chicken to a roasting pan.
 * 6) Roast 1 hour to 1 hour and 10 minutes; basting occasionally.
 * 7) An instant meat thermometer should read 170°F in the thickest part of the thigh (not touching bone).
 * 8) Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.
 * 9) Pour off fat from pan.
 * 10) Place pan over 2 oven burners; pour in chicken broth and bring to a boil.
 * 11) Scrape up brown bits on bottom of pan.
 * 12) Cook 2 – 3 minutes.
 * 13) Pour over carved chicken.

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