Roasted Chicken

• 1 stick butter, cold
• 1 Tbs. dried parsley
• 1 Tbs. dried sage
• 1 Tbs. dried rosemary
• 1 Tbs. dried thyme
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 4-6 pound roasting chicken, spatchcocked (remove backbone and lay out flat)
• 1 small onion
• 1 medium carrot
• 1 stalk celery
• Salt and pepper
• 1 cup chicken broth or stock

Directions

1. Pre-heat oven to 500° F.
2. Combine the butter and herbs in a food processor until the herbs are incorporated into the butter.
3. Loosen the skin and spread the herb butter underneath the skin all over the chicken. Save a tablespoon or two of the butter to put on the top of the breast before roasting.
4. Salt and pepper the outside of the chicken.
5. Cut the onion, carrots and celery into large chunks to place around the chicken in the roasting pan. If you have fresh herbs (some or all of the ones used in the butter), add those as well.
6. Place the prepared chicken in a roasting pan, on a rack, right side up, tucking the wings underneath.
7. Spread the remaining herbed butter on the breast and legs of the chicken.
8. Pour the chicken broth or stock into the bottom of the pan and scatter the herbs and vegetables around the bottom of the pan.
9. Squeeze the lemon over the chicken and place the lemon halves in the pan with the vegetables.
10. Bake the chicken for 15 minutes then turn the oven temperature down to 350° F. Continue to bake the chicken until the juices run clear, about an hour and a half depending on the size of your chicken.
11. I recommend using an external digital meat thermometer. If you have one, cook the chicken to 160 degrees. Let the chicken rest outside the oven under a foil tent, for 15 minutes before cutting. The temperature will rise during this time to 165 degrees.
12. The broth in the roasting pan can be used to make gravy if you like!