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Lemon Herb Roasted Chicken

Emilie Abijanac

Emilie Abijanac

September 1, 2016
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1 hr 10 min

Total

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4

Servings

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Poultry

Protein

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Our Sourcing Standards

Ingredients

  • 1 ea ButcherBox Whole Chicken

  • 1 bu fresh tarragon

  • 1 bu fresh thyme

  • 1 ea lemon

    quartered

  • 2 oz butter

    room temperature

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • butchers twine

    approximately 6" long

Step By Step

Instructions

1
Preheat oven to 400℉.
2
Remove chicken from package and dry completely with paper towels.
3
Pick tarragon leaves off of half of the bunch. Finely chop and combine with soft room temperature butter.
4
Rub tarragon butter all over chicken. Inside and out.
5
Stuff chicken with one bunch of thyme, ½ bunch of tarragon and 3 lemon quarters.
6
Tie chicken legs together with butcher's twine. Season chicken with salt and pepper.
7
Place chicken (breast side up), on roasting rack on baking sheet. Squeeze the remaining lemon quarter on chicken.
8
Place in oven and roast for 20 minutes. Then reduce oven to 375℉ and continue to roast for another 40 minutes.
9
Let chicken rest for 10 minutes before serving.

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