Roast Chicken With Garlic, Herbs and Lemon


Photo: flickr user Pink Sherbet Photography

About

I like to serve this in a Persian style with herbed rice, raita and a fresh salad. A nice gravy can also be made with the juices.

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Ingredients

1 Whole Chicken
1 Lemon
4 Sprigs Parsley
4 Sprigs Cilantro
3 Sprigs Tarragon
5 Cloves Garlic
Salt & Pepper to taste
3 cups Chicken Stock
2 Shallots roughly chopped

Preparation

1
Heat oven to 425 degrees
2
Wash & dry chicken
3
Salt and pepper skin and cavity of chicken
4
Wash lemon and pierce with knife to allow juices to flow while keeping lemon whole
5
Loosely stuff cavity with crushed garlic, herbs and pierced lemon
6
Smear butter on skin of chicken and add shallots to bottom of baking dish
7
Bake at 425 for 20 minutes and add 3 cups chicken stock
8
Reduce heat to 375 and cook until chicken reaches internal temperature of 170 degrees
9
Remove chicken

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