Lemon and Herb Roasted Chicken

This is a recipe I have been doing for some time now. It is a family favorite not only for its ease of preparation but it is a true budget friendly meal.


4 1/2 lb Chicken
2 tbsp butter (at room temperature)
1/2 tsp fresh parsley, chives, thyme
2 tbsp red wine vinegar, olive oil
1 tsp salt and pepper
1/2 tsp lemon zest
1 large carrot halved
1 onion quartered
2 stalk of celery halved
4 cloves of garlic smashed
1/4 cup water and stock
1 tbsp of butter
1/2 tsp fresh thyme
1 tsp lemon juice

Preheat the oven to 400 degrees. Starting at the neck, insert two fingers to gently loosen the skin from the breast to the drumstick. Combine the butter through the lemon zest in a food processor until finely ground. Rub the mixture under the skin of the chicken. Season the cavity of the bird with salt and pepper, stuff the vegetables inside. Truss (bind ) the bird, tie the ends of the legs together with twine, lift the wingtips over the back an tuck the tips under the string. Brush with olive oil and season with salt and pepper. Insert an instant read thermometer in the center of the thigh muscle not touching the bone. Roast uncovered for about 45 minutes to an hour or until the thermometer is somewhere between 165-170 degrees. Remove from the oven and tent with foil for about 10 minutes. Pour off pan juices in a Ziploc bag in a measuring cup. Add the water and broth let stand for two minutes. Snip off a corner of the bag into a pan stopping before you get to the fat that has risen to the top. Cook for 10 minutes over medium heat add butter to fortify and lemon juice to brighten the flavor. Stir in the thyme right before you serve. Remove vegetables from chicken and carve it. Serve with the sauce. Goes great oven roasted potatoes and a simple chopped salad with French bread.