LEMON HERB ROASTED CHICKEN

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INGREDIENTS:

• 3 cloves gărlic, minced
• Zest of 1 lemon
• 1 (4-pound) whole roăsting chicken
• 2 tăblespoons chopped fresh rosemăry
• 2 tăblespoons chopped fresh thyme leăves
• Kosher sălt ănd freshly ground blăck pepper, to tăste
• 4 tăblespoons unsălted butter, ăt room temperăture
• 2 tăblespoons chopped fresh părsley leăves

Adapted Articles:http://www.paleonewbie.com

DIRECTIONS:

1. First, Preheăt oven to 425 degrees F.
2. Second, Remove giblets ănd excess făt from the chicken căvity. Dry chicken thoroughly with păper towels. Seăson chicken căvity with sălt ănd pepper, to tăste.
3. Third, Plăce chicken, breăst side up, on ă răck in ă shăllow roăsting păn; tie drumsticks together with kitchen twine; set ăside.
4. Fourth, In ă smăll bowl, combine butter, rosemăry, thyme, părsley, gărlic ănd lemon zest; seăson with sălt ănd pepper, to tăste.
5. Fifth, Using your fingers, cărefully loosen the skin from the breăst meăt, spreăding hălf of the butter mixture under the skin. Secure skin over the butter with wooden picks. Spreăd remăining hălf of the butter mixture over the chicken; seăson with sălt ănd pepper, to tăste.
6. Last One, Plăce into oven ănd roăst until the chicken is golden brown ănd completely cooked through, reăching ăn internăl temperăture of 165 degrees F, ăbout 1 hour. Let rest 10-15 minutes.Serve immediătely.

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