1 roasting chicken, 3 1/2 to 4 lbs, giblets removed
salt, plus 1/4 teaspoon salt
fresh ground pepper, plus 1/8 teaspoon ground pepper
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
4 thin lemon slices, seeds removed
2 tablespoons unsalted butter, melted
Total Time: 1hr 15 minPrep: 15 minCook: 1hrYield: 4Level: easy
Preheat oven to 375*F (190*C) Rinse the chicken under cold water, drain and pat dry with paper towels.
Season inside and out with salt and pepper.
In a small bowl, mix together the sage, thyme, oregano, rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Using your fingers, loosen the skin of the chicken that covers the breast by sliding your fingers between the skin and the flesh, being careful not to tear the skin.
Slip half of the herbs inside the pocket defined by each breast half, distributing them evenly over the breast and thigh.
Tuck the lemon slices inside the pockest between the skin and flesh, placing 2 slices on each side.
Truss the chicken by tying the legs together with kitchen string.
Brush the chicken with the melted butter.
Place the chicken on it’s side on an oiled roasting rack in a roasting pan.
Roast for 20 minutes.
Turn the chicken onto it’s other side and roast for another 20 minutes.
Turn the chicken breast side up and continue to roast until the juices run clear when pierced in the thigh.
15 to 20 minutes longer.
Remove the chicken from the oven and transfer to a platter.
Cover loosely with aluminum foil and let stand for 10 minutes before carving.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.