Herb Roasted Chicken with Lemon

The easiest way to know when a chicken is done is to use an instant-read meat thermometer.

INGREDIENTS:
1 chicken (about 3 pounds), washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup reduced sodium chicken broth.

1. Heat oven to 350°. Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan.

2. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170° in the thickest part of the thigh (not touching the bone).

Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.

3. Pour off fat from pan. Place pan over 2 oven burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 23 minutes. Pour over carved chicken.