Herbed Roasted Chicken



1 roasting chicken, about 4 to 5 pounds
1/2 lemon
salt and pepper to taste
1 small onion, quartered
Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme
2 sprigs fresh parsley
1/4 cup melted butter

1. Preheat oven to 350°.
2. Rub inside of chicken with lemon half; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound.
3. Baste with melted butter several times. Internal temperature should register about 175° on a meat thermometer.

yield: 6 servings.