Name: Roast Chicken with Lemon and Garlic
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 1 whole chicken; salt; black pepper; 1 package fresh thyme; 1 package fresh rosemary; 1 lemon; 1 head of garlic, cut; 2 tbsp butter, melted (not kosher in a meat dish); 2 tbsp melted pareve margarine or olive oil; 2 large onions; 4 carrots; 2–3 celery stalks; potatoes; 1 package carton chicken broth

How I make it

Preheat the oven to 425°F (220°C).
Clean the chicken well inside and out and pat dry with paper towels.
Season the cavity with salt and pepper and stuff it with pieces of onion, lemon, garlic and the herbs.
Brush the chicken all over with the butter (or margarine or oil) and season with salt and pepper.
Tuck the wings under the chicken and tie the legs together.
Put the rest of the onion, the carrots, celery and potatoes in the roasting pan. Season with salt and pepper and pour in the chicken broth.
Shape a bed for the chicken out of aluminum foil, set it in the pan and place the chicken on top.
Cover with foil and roast for 1 hour, then another 30 minutes uncovered, or until the juices run clear.

Roast Chicken with Lemon and Garlic Draft

What you need

Chicken

Roasting pan

How I make it