Preheat oven to 425ºF

One lemon
One roasting chicken (completely cleaned)
Salt and pepper
Fresh thyme
And any combination of rosemary, basil, tarragon, parsley.
One stick of butter

Mix herbs in a bowl.

Clean lemon skin well in cold water.  Then dry lemon and poke with a fork in several places.  Gently place it deep inside the cavity of the chicken.

Soften butter and mix with herbs.

Dot the chicken with the butter herb mixture and place in a roasting pan.  Sprinkle lightly with salt and pepper.

Bake at 425 for 20 minutes, basting two or three times.  Reduce heat to 375 and cook for 40 minutes to an hour more, depending on size of the chicken. Basting two or three times more.

My mom always used to say, if you can wiggle the leg of the chicken it’s done, but poke it also with a fork to make sure the juices run clear, not pink.

(AE)