1. Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F. 2. Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry. 3. Generously salt and pepper the chicken, inside and out. 4. Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon. 5. Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken. 6. Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper. 7. Roast the chicken for about 45 minutes, or until chicken is nicely browned. 8. When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh. 9. Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes. 10. Before serving, remove the herb stuffing from inside the bird, discard. 11. Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
