Serves: 6
Total Calories: 57

1 (6-pound) whole roasting chicken
1 lemon, thinly sliced
1 tablespoon chopped fresh Italian parsley, or 1 teaspoon dried parsley flakes
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 large garlic cloves, sliced
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

1. Heat oven to 425°F. Remove and discard neck and giblets from chicken. Rinse chicken with cold water pat dry. Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of the parsley in pocket. Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.

2. Rub garlic over outside of chicken place garlic in cavity. Loosely tie legs together. Place chicken in shallow roasting pan. Rub outside of chicken with butter sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.

3. Bake at 425°F. for 1 1/2 to 2 hours or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F. Baste chicken with pan juices every 30 minutes. If necessary, cover chicken with tent of foil halfway through cooking time to prevent excessive browning. Let stand 5 to 10 minutes before carving. Remove and discard lemons from inside of chicken.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 450 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 9 g 45% * Cholesterol: 165 mg 55% * Sodium: 270 mg 11% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 49 g * Vitamin A: 10% * Vitamin C: 8% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 7 Lean Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 36

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