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 1/4 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 3/4 cup reduced sodium chicken broth.

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