Lemony Roasted Chicken
Every chef has a version of a whole roasted chicken. The secret ingredient to this tasty chicken is the lemon juice. It seals in the natural juices and helps crisp and brown the skin. The house smells so inviting when the chicken is roasting in the oven.
1 free range roasting chicken (approximately 6 pounds)
1 medium onion, peeled
2-3 fresh sprigs of rosemary or poultry seasoning
Kosher salt and pepper to taste
½ cup organic chicken broth
Preheat the oven to 450 degrees. Rinse the chicken, pat dry and remove giblets. Cut the lemon in half and squeeze onto the skin. Place the onion and one of the fresh sprigs of herbs into the cavity. Season the cavity with salt and pepper to taste. Generously season the chicken all over with salt and pepper and fresh poultry seasoning.
Place the chicken on a rack in a heavy roasting pan. Pour the broth into the pan and roast for 30 minutes. Lower the heat to 375 degrees and continue to roast for at least an hour more until the juices run clear, and the internal temperature reaches 170 degrees. Remove the chicken from the oven and let stand for about 5 minutes. Garnish with fresh herb sprigs.