Lemon and Herb Chicken

by Lisa
Print Email

Preheat oven to 425ºF

One lemon
One roasting chicken (completely cleaned)
Salt and pepper
Fresh thyme
And any combination of rosemary, basil, tarragon, parsley.
One stick of butter

Mix herbs in a bowl.

Clean lemon skin well in cold water.  Then dry lemon and poke with a fork in several places.  Gently place it deep inside the cavity of the chicken.

Soften butter and mix with herbs.

Dot the chicken with the butter herb mixture and place in a roasting pan.  Sprinkle lightly with salt and pepper.

Bake at 425 for 20 minutes, basting two or three times.  Reduce heat to 375 and cook for 40 minutes to an hour more, depending on size of the chicken. Basting two or three times more.

My mom always used to say, if you can wiggle the leg of the chicken it’s done, but poke it also with a fork to make sure the juices run clear, not pink.



restaurant news

Jessica and the Chocolate Factory
Los Angeles
by Jessica Harper

ChocolateOreos 2662I went into Edelweiss Chocolates in Beverly Hills, not to buy chocolates but to buy their white Jordan almonds which I always keep handy in a silver sugar bowl.

“That’s it?” the lady behind the...

Charlie's, Malibu
Los Angeles
by Jo Stougaard

charlies2.jpgI’m always dragging my friend Laur with me to try out new restaurants. From casual gastropubs up the street like Laurel Tavern, to “modern (molecular) cooking” at The Bazaar across town. She’s...

Huddle House
Southern States
by Diane Sokolow

mother_children.jpgWhat does traditional Southern cooking, and traditional Jewish cooking have in common.  One word.  BEIGE!

I was in the Great Smokey Mountains over the weekend, visiting the part of my family who...

Al Duello: My First Night in Rome
by Rachel Rader

al-duello-roma-italia.jpgI just spent my first night in Rome and wanted to share my dinner from last night. It was at Al Duello, a place a friend recommended. It was absolutely incredible.

It's a cute little place off a...