|Roasting chicken||4 Pound (At Room Temperature, 1 Chicken)|
|Freshly ground black pepper||To Taste|
|Onion||1 Small, peeled|
|Herbs||1⁄2 Teaspoon (Such As A Half Teaspoon Of Thyme Or Rosemary, A Bay Leaf, A Sprig Of Tarragon Or Parsley)|
|Butter||1⁄2 Cup (8 tbs), melted|
1. Preheat oven to moderate (350° F.).
2. Rub the inside of the chicken with half a lemon and sprinkle with salt and pepper. Add a small onion to the cavity and the herbs, if desired, or stuff with basic bread crumb stuffing. Truss the chicken and place it in a roasting pan in the oven.
3. Bake eighteen to twenty minutes per pound, or about one hour and fifteen minutes for a four-pound bird. Baste the chicken as it roasts with the melted butter. Test for doneness by moving the leg of the chicken up and down. If it moves easily, the chicken is done.