Here's what you'll need
Lemon & Herb Chicken
1 whole roasting chicken
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Preheat oven to 350 degrees. Cut up your chicken, rinse, and place in a 9 x 13 pan. My family never eats the wings so I reserved these with the remaining carcass in a plastic bag to use tomorrow to create my own chicken stock.
Next, cut your lemon in half and juice. I used my juicer; however, if you do not have a juicer you can use a fork to help squeeze the juice out of the lemon.
Pour your lemon juice over the chicken pieces then sprinkle with salt, pepper, rosemary, and thyme. Place in oven and bake 45 minutes to an hour or until juices run clear and internal temperature reaches 165 degrees for white meat and 180 degrees for dark meat.
Serve with your favorite sides.