Whole Roasted Chicken

Oh, my goodness this is one of my families favorite chicken recipes! The kitchen becomes so enticing that the kids nearly begin to drool. Seriously, the whole house smells amazing. My cat, Emmy, circles around and around my ankles just for a small taste. Okay, you get the picture! Enjoy.

Be sure and use an organic, free range chicken. The meat will literally melt in your mouth and the organic stamp of approval means it'll be toxin, antibiotic, and GMO free. Chicken is a popular and most of us eat is routinely. It provides an ample source of protein which is a building block for your muscles. Protein also reduces your level of the hunger hormone ghrelin, letting your body know that you are full.

Directions:
Heat the oven to 400°F and arrange a rack in the middle.
-Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
-Rub butter all over the chicken skin.
-Season generously inside and out with salt and pepper.
-Place the lemon and herbs inside the cavity. Place the chicken breast-side up in a large frying pan or cast-iron skillet.
-Roast the chicken in the oven until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F
About 20 minutes per pound, plus an additional 15 minutes.
-Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

Note: I always use organic ingredients whenever possible.