Roast Chicken

On Saturday, I learned that it's not necessarily easy to take a picture of a whole chicken. I still don't really care much for this image, but  it's what I have. And the chicken really does speak for itself. Make one, and you'll see!

Until recently, I was a bit afraid of roasting chickens. It was my mom who encouraged me to try again. You see, I tried to roast a chicken years ago and the darned thing splattered all over the oven and caused quite a bit of smoke. What's up with that? I never did find a culprit. At any rate, this recipe will NOT cause a smokey kitchen. If you've ever felt intimidated by a whole chicken, start here.

You'll Need:
One Whole Chicken
One Lemon {sliced into wedges}
Whole, Fresh Herbs {I love Rosemary and Thyme}
Salt & Pepper

To Make:
Heat your oven to 375 degrees.
Prepare your chicken by removing those fun little gifts stuffed into the cavity, and giving the chicken a quick rinse, if you'd like.
Place the chicken in a 9x13 baking dish, and squeeze some of the lemon juice over the bird. Place the rinds, and the remaining wedges of lemon inside the cavity of the bird.
Lightly salt (and pepper, if you'd like) the outside of the chicken.
Place the fresh herbs around the chicken, over the chicken, and inside with the lemon wedges, then pop it in the oven for at least 50 minutes.
A safely cooked chicken should register 180 degrees on a meat thermometer. Any less, and my chickens go back into the oven for a few minutes.

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