Instead of Turkey: Lemon and Herb Roasted Chicken

[mos]

Instead of Turkey: Lemon and Herb Roasted Chicken
1 roasting chicken, about 4 to 5 lb
juice of 1/2 lemon
salt and pepper to taste
1 onion, peeled and quartered
1 rib celery, cut into large chunks
few sprigs fresh parsley
4 tbs melted butter
3 tbs coarsely chopped fresh parsley
1/4 tsp dried rosemary, crumbled
1/2 tsp dried leaf thyme
Preheat oven to 350°.
Rub inside of chicken with lemon juice. Sprinkle with salt and pepper.
Add the onion quarters, celery, and a few sprigs of parsley to chicken cavity.
Combine the melted butter with the chopped parsley, rosemary, and thyme.
Brush some of the butter mixture over the chicken.
Place chicken in a shallow roasting pan and roast at 350° for about 20 min per pound.
Baste with melted butter and herb mixture several times. Serves 4

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