Herb-Roasted Chicken with Lemon Butter Sauce

1Preheat the oven to 375°F (190°C). Prepare the chicken by removing the giblets and excess fat. Rinse the chicken inside and out, then pat dry with paper towels. Generously season the chicken with salt and pepper, both inside and out.

2Insert a bundle of fresh herbs (rosemary, thyme, and parsley) into the cavity of the chicken. Drizzle olive oil over the chicken, ensuring it is well coated.

3Place the chicken on a roasting pan and tie the legs together with kitchen twine. Roast in the preheated oven for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).

4In a small saucepan, melt butter over low heat.

5Squeeze the juice of one lemon into the melted butter.

6Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes. Carve the chicken and serve with the lemon butter sauce.