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

The Hungry Nomad
Los Angeles
by Anna Harari

hungrynomad.jpgThree weeks into all night shoots in Chatsworth on a low-budget indie movie with the same caterer twice a day serving us burgers for “breakfast” every single day (not even I can eat a burger...

Tarte Tatin Bakery
Los Angeles
by Maia Harari

ImageI try really hard to be a health-conscious dancer. I go to the health food markets and buy spinach and avocados and turkey breast and trail mix. But the truth is, I am a carb monster. "C stands...

Kai Lobach's World, and His Currywurst
Los Angeles
by Annie Stein

currywurstoutsideKai Lobach's “baby” is Currywurst, the hole in the wall sausage restaurant on Fairfax Avenue that he opened a few years ago and is fighting to keep alive and well. Small, compact, and beautiful as...

A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...