Lemon and Herb Roasted Chicken

Photo: flickr user avlxyz

Ingredients

Juice of 3 lemons

1 stk ( 1/4 pound) unsalted butter

1 tablespoon chopped fresh rosemary

2 tablespoons Dijon mustard

2 garlic cloves, crushed

Salt and pepper

1 pound whl chicken, about 3

Salt and pepper

Paprika

1/2 lemon

1/2 onion

2 tablespoons butter

1 sprg fresh rosemary

Trussing twine

Preheat oven to 400 degrees.

Preparation

For lemon-herb marinade: Place marinade ingredients in saucepan and heat over low heat until butter has melted. Remove from heat and whisk well.

For chicken: Wash chicken with cool water. Remove and discard the inside package of giblets. Pat chicken dry with paper towels.

Season inside of chicken with salt, pepper and paprika. Place lemon, onion, butter and rosemary sprig inside chicken.

Truss chicken by crossing legs and tying them together with twine. Trim twine. Wrap another piece of twine around the chicken so that the wings are held against the breast. Tie and trim twine.

Using a basting brush, brush lemon-herb marinade all over chicken. Sprinkle chicken with paprika, salt and pepper. Place chicken breast side up on a roasting rack set inside a roasting pan or a rectangular baking dish.

Roast chicken 1 1/4 hours (or until done; when the leg and thigh is pierced with a fork, juices should run clear), basting every 15 minutes.

Remove chicken from oven and let rest 10 minutes. Place chicken on cutting board.

Cut chicken into pieces. Arrange on platter and pour pan juices over top.