Country Roast Chicken
Country Roast Chicken is a simple whole bird roasted over a bed of lemon slices with herbs in the cavity. The seasoning goes under the skin, so it flavors the meat itself rather than just the surface. Butter tucked over each breast keeps the leanest part moist, and the lemon slices underneath perfume the pan as it cooks. A probe thermometer takes the guesswork out of knowing when it is done.
Instructions
Gently work your fingers between the skin and the flesh of the chicken to loosen it. Rub the seasoning over the meat, under the skin where you can reach.
Lay the thin lemon slices across the bottom of a roasting pan and set the chicken on top of them.
Fill the cavity with the thyme, rosemary and lemon wedges.
Put 1 tablespoon of butter under the skin of each breast.
Push an oven-safe probe thermometer into the thickest part of the breast, taking care that the tip does not touch the butter.
Roast in a 325°F oven until the breast reads 165°F and the thigh meat reads 170°F on the thermometer.
Tent the chicken with foil and let it rest for 10 minutes, then carve and serve.
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