lemon breasted chicken

Easy: ****
Tasty: ****1/2

John's mom forwarded this email recipe to us. If you follow the recipe excactly, you will end up with a very moist, tender and voluptuous chicken.

Lemon Breasted Chicken

1 whole chicken (weight is dependent on how many servings are required)
2 large lemons, cut into halves
2 cloves of garlic
2 sprigs of rosemary
2 sprigs of thyme
salt and pepper to taste
butter
olive oil

Brush oil over the skin of the chicken until it is completely coated. Season skin with salt & pepper.

Gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up.

Mince one clove of garlic and mix with 1 sprig each of chopped rosemary & thyme. Rub herb mixture over skin.

Coarsly chop remaining garlic. Slice lemon half (you will have 1/2 left over). Insert into chicken cavity garlic, lemon slices, and remaining sprigs of rosemary & thyme.

**Optional** Let dressed bird sit in refrigerator for up to 3 hours to allow flavors to infuse.

Heat oven to 350° degrees

Roast chicken for 30-45 minutes covered. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes with melted butter.

Let sit 10-15 minutes before serving.

Serve to adult diners only!