Whole roast chicken with butter, parsley, thyme, rosemary, and other herbs.
1 roasting chicken, about 4 to 5 pounds
juice of 1/2 lemon
salt and pepper to taste
1 small onion, peeled and quartered
1 rib celery, cut in large chunks
1/4 teaspoon dried rosemary
1/2 teaspoon dried leaf thyme
3 tablespoons coarsely chopped fresh parsley
4 tablespoons melted butter
Preheat oven to 350°.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, celery, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.