Herbed Roast Chicken
|Chicken||3 Pound (7 Pieces)|
|Carrots||2 , sliced|
|Beef bouillon||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
Prepare chicken for baking.
Combine carrots, 1 tea spoon thyme, 1/2 teaspoon salt and 1 tablespoon butter; stuff chicken with carrot mixture.
Tie legs and wings to body; place in shallow roasting pan.
Place bacon over breast.
Dot chicken with butter; sprinkle with salt, paprika and thyme.
Bake at 450 degrees for 15 minutes or until lightly browned.
Reduce oven temperature to 350 degrees; bake for 1 hour and 45 minutes longer.
Mix bouillon and water; spoon over chicken every 15 minutes while baking.
Place chicken on hot platter.
Add lemon juice to drippings.
Scrape up browned bits in pan, stirring well.
Heat; season to taste.