Lemon And Herb Roasted Chicken

Lemon And Herb Roasted Chicken

With fryer chicken
Course Entrée
Cuisine American
Prep 15 mins
Cook 90 mins
Ready-in 105 mins
Yields 8 Servings


1 6pound fryer chicken
4 tablespoons unsalted butter, softened
1 small yellow onion, quartered
1 lemon, quartered
2 sprigs each of fresh thyme, rosemary and oregano
Salt and pepper to taste


  • Preheat oven to 450 degrees Fahrenheit. Place chicken in a roasting pan or large casserole dish.
  • Coat the chicken with the butter, both on top of and under the skin.
  • Season the outside and the cavity with salt and pepper.
  • Fill the cavity of the chicken with onion, lemon and herbs.
  • Roast for 30 minutes.
  • Lower oven temperature to 400 degrees for the remaining hour of cooking. *
  • Serve and enjoy with Paisley Farm Four Bean Salad and your other holiday favorites!
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