Here's the recipe I found while Googling: http://www.yummly.com/recipe/Roasted-chicken-with-lemon-_-herbs-299623?columns=4&position=27%2F60
The original recipe is from the Hellman's website: http://www.hellmanns.com/recipes/detail/32401/1/roasted-chicken-with-lemon-herbs
I used the following:
1 small free range whole chicken (1.3 lbs.)
1 lemon, sliced into thin rounds
1/2 c. mayonnaise
3 T chopped parsley
2 tsp. chopped sage
2 cloves of garlic, minced
2 tsp. thyme leaves
fresh ground black pepper
Prep was really easy. I preheated the oven to 425 and sprayed a roasting pan with non-stick spray. I removed the giblet bag from inside the chicken. I roughly doubled the "compound mayonnaise" mixture so I'd have plenty to slather over the 1.3 lb. free range chicken I purchased at Meijer. Rather than putting the lemon inside the cavity of the bird per the recipe, I sliced it thinly, used my fingers and a knife to loosen the bird's skin, and put the lemon slices under the skin. This added more moisture and lemon flavor.
Chicken prepped with the lemon slices.
I put the bird in the oven at 425, but did not turn the temperature down after 10 minutes as the recipe suggests. I find that cooking chicken at a higher temperature yields crispier skin. For me, the crispy skin is key to a delicious roasted chicken.
While I waited, I sauteed the giblets in a tablespoon of butter and had a tasty snack.
At 40 minutes, I checked the bird at the thigh and it bled when I cut into it. The surrounding meat was visibly pink. Since the skin had a nice, crispy look, I tented the pan with foil for the last 25-30 minutes so the bird wouldn't burn. I checked the bird again at about 1 hour and 10 minutes, and it was done.
I let the bird rest while finishing mashed potatoes. I served an airline piece to my husband (breast and wing) and ate a leg and thigh. The chicken was deliciously crispy on the outside, but tender and juicy inside. The lemon flavor was very present...something you don't always get when cooking with a squeeze of lemon juice. The slices against the meat allowed the flavor to infuse more deeply.
Chicken, fresh out of the oven.
A closer look at the crispy skin and lemons peeking out from underneath.
This recipe is a keeper--it's easy and flavorful, and the whole bird makes a pretty presentation with the golden skin and lemon rounds peeking out. Just be mindful of the cooking time. The original recipe calls for a 4-5 lb. bird, check for doneness at 50 minutes. There's absolutely no way that a 4-5 lb. bird can cook in an hour. I worry that an inexperienced home cook will read the recipe and think that they can have this on the table in an hour.