Herb Roasted Chicken

Herb Roasted Chicken  Ingredients

1 5-6 lb Whole Chicken

1 bunch Fresh Thyme

1 tsp Black Pepper

1 Lemon, cut into cubes

2 tbs unsalted Butter, cut in slices

1 Spanish Onion, cut in quarters

1-2 slices Sandwich Bread

½ cup Chicken Stock or Broth

3 tbs Olive Oil

3 tbs Cape Cod Herbs de Provence Sea Salt

Instructions

Preheat oven to 425F.

In a small bowl, add bread and chicken broth and set aside to allow it to soak.  

Remove chicken giblets and rinse chicken under cold water. Pat the chicken completely dry with paper towels.

Place the chicken in a roasting pan or casserole dish.

Sprinkle the inside of the chicken with pepper then alternately add thyme branches, lemon cubes, a few petals of onion, sprinkles of herbs de province salt, and soaked bread, layering until the cavity is full.

Use kitchen twine to tie chicken legs together.

Slide butter slices under the skin of the chicken breasts evenly.

Add remaining onion into the base of the dish around the chicken.

Drizzle the chicken all over with olive oil and cover the skin with remaining herbs de province salt covering as much of the skin as possible.

Roast at 425 for 120-125 mins or until the chicken’s internal temp reads 165F.