Herb Lemon Roasted Chicken

Herb Lemon Roasted Chicken

We literally make this once a week in our family -- it never disappoints and provides for leftovers! The yummy lemon and butter sauce makes it. We serve this over roasted veggies and potatoes (my IBD kiddo doesn’t do potatoes). If I am really firing on all cylinders, I prep the makings for Homemade Chicken Broth while the chicken is roasting in the oven.

Prep Time: 10 minutes Cook Time: 1 ½ hours

Ingredients: 

• 1 4 to 5 pound roasting chicken

• 1 ½ tsp sea salt

• Ground black pepper - optional

• 3 TBSP olive oil

• 1 tsp each of thyme, oregano, paprika and coriander (make sure your spices have no hidden or added starches)

• 1 lemon, sliced

• 1 yellow onion, thinly sliced

• 3 TBSP butter - cut into three 1 TBSP pats

Directions:

1. Preheat the oven to 400 degrees.

2. Place the chicken in a large roasting pan or glass pyrex baking dish. 

3. Mix the salt and spices together in a small bowl. 

4. Rub the outside of the chicken with olive oil and pat all the salt and spices on the chicken. 

5. Place lemon slices on the outside of the chicken.

6. Roast the chicken uncovered for 1 ½ hours. After 30 minutes, place the 3 pats of butter in the bottom of the pan and continue roasting. Spoon the pan juices over the chicken a couple of times over the next hour.

7. The chicken is done when the internal temperature reaches at least 165 degrees. The juices should run clear when the chicken is cut.

8. Remove the chicken to a platter and let rest for 10-15 minutes. 

9. Slice the chicken and serve immediately spooning any of the drippings or juice over the chicken.