Roast Chicken With Garlic, Herbs and Lemon
By: Tracy Sarich
Published: Thursday, December 10, 2009 - 4:56pm

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

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.