Roasted Lemon Chicken - 4 Servings

• 1 chicken (3 1/2-pound)
• 3 lemons
• 2 tablespoon(s) chopped fresh chives
• 1 tablespoon(s) chopped fresh tarragon leaves
• 1 tablespoon(s) olive oil or softened butter
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) coarsely ground black pepper

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Place chicken, breast side up, on rack in small roasting pan (13" by 9").
From 1 lemon, grate 1 teaspoon peel. Place peel in small bowl; stir in chives, tarragon, and olive oil. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Cut all lemons into quarters. Place quarters from grated lemon inside chicken cavity; reserve remaining lemon quarters. Tie legs together with string. Sprinkle chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper.
Roast chicken 30 minutes. Add reserved lemon quarters to pan, tossing with juices. Roast chicken 30 minutes longer or until juices run clear when thickest part of thigh is pierced with tip of knife, and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into roasting pan. Place chicken on platter. With slotted spoon, transfer lemon wedges to platter with chicken. Let chicken stand 10 minutes to allow juices to set for easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.


1 serving: Calories 360; Carbohydrates 6g; Cholesterol 146mg; Dietary Fiber 3g; Fat 22g (Saturated Fat 6g); Sodium 350mg

Good Housekeeping printed with permission from of Hearst Communications, Inc.