Tuesday, July 31, 2007

Lemon and Herb Roasted Chicken

From Every Day with Rachael Ray November 2006

1 stick unsalted butter, softened
2 tsp chopped fresh rosemary
2 tsp chopped fresh sage
2 lemons, thinly sliced
1 whole chicken, about 3 pounds

Preheat oven to 400. In a small bowl, combine the butter, rosemary and sage. Place the butter mixture and lemon slices under the skin of the breast and in the cavity of the chicken. Roast, uncovered, for about an hour, until the juices run clear.

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