Lemon Herb Roasted Chicken
|Whole roasting chicken||6 Pound (1 In Number)|
|Thinly sliced lemon||1|
|Chopped italian parsley/1 teaspoon dried parsley flakes||1 Tablespoon|
|Chopped fresh sage/1 teaspoon dried sage leaves||1 Tablespoon|
|Chopped fresh thyme leaves/1 teaspoon dried thyme leaves||1 Tablespoon|
|Sliced garlic||2 Clove (10 gm) (Large Clove)|
|Softened butter||2 Tablespoon|
|Coarse ground black pepper||1⁄4 Teaspoon|
Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Pat dry.
Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of parsley in pocket. Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.
Rub garlic over outside of chicken. Place garlic in cavity. Loosely tie legs together. Place chicken in shallow roasting pan. Rub outside of chicken with butter; sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.
Convection Roast at 400°F for 1 1/2 to 2 hours or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F.
Let stand 5 to 10 minutes before carving. Remove and discard lemons from inside of chicken.