- 1 whole chicken (4-5 pounds)
- 1 large lemon
- 1 tsp mixed dried herbs
- 2 tsp olive oil
- Preheat oven to 375 degrees. Remove giblets and set aside for gravy or stock if you wish. Rinse chicken with cold water and pat dry.
- Place chicken breast-side up on a rack in a roasting pan. Cut lemon in half. Place one-half inside the cavity of the chicken. Tie the legs together with twine if you like (I usually don't bother).
- Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.
- Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.
- Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.
- Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.
Per 3 ounce Serving: Calories 161, Calories from Fat 56, Total Fat 6.2g (sat 0.7g), Cholesterol 75mg, Sodium 73mg, Carbohydrate 0g, Fiber 0g, Protein 24g