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.

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