Roasted Herbed Chicken

Main Courses

1 organic lemon
Sea salt and fresh ground black pepper
1 free range roasting chicken with giblets (about 5 lbs)
1 bunch fresh thyme
*5 tablespoon of fresh herbs very finely chopped, to include any of tarragon, chives, chervil, parsley
1 1/2 oz unsalted butter

Preheat oven to 425 F. Rinse lemon in cold water and dry. Soften it by rolling along a
flat surface. Using a skewer or fork, pierce the lemon skin about 20 times to help lemon
to release its juices during roasting. Generously season chicken cavity with salt and
pepper, place giblets, lemon, bunch of thyme in cavity. Tie up. In a small bowl combine
chopped fresh herbs, 1/2 teaspoon each salt and pepper, 1 1/2 oz butter, mash with fork.
Push your fingers through the skin over one side of the chicken’s breast to separate the
skin from the meat. Be gentle and do not tear the skin. With your fingertips, spread half
the herb butter mixture over one breast, repeat on the other side. Pressing down on the
skin from the outside, even out the butter mixture and pat skin back into place. Season
all over with salt and pepper. Place chicken on its side on rack in roasting dish. Roast
uncovered 20 mins. Turn on other side, roast further 20 mins. Turn breast side up and
roast for a further 20 mins (1 hour total). Reduce heat to 375 F turn breast side down,
roast further 20 mins more or until juices run clear when a thigh is pierced. Remove from
over to platter, wrap with foil. Turn off oven and place platter in oven, door open. Let
rest minimum 10- mins and up to 30 mins. Place baking dish over moderate heat,
scraping up any bits stuck to the bottom. Cook 2 mins until almost caramelized. Spoon
off and discard excess fat. Add several tablespoon cold water to deglaze the pan. Bring
to boil and simmer until slightly thickened. Strain this through a sieve and serve with
*for serious slimmers, eating that buttery crispy skin is a NO, but it is still well worth
doing the recipe for family members or friends, eating a skinless piece will save on fat
but the fresh herb flavor will have permeated the meat so you won’t be completely