Recipe:  Lemon-Stuffed Roast Chicken



Ingredients:

4 tablespoons butter
4 shallots, minced
3 garlic cloves, minced or crushed through a press
3 teaspoons dried thyme or dried tarragon
1/2 teaspoon pepper
1 3 pound chicken, rinsed inside and out and patted dry
1/2 teaspoon salt

Instructions:

  Preheat oven to 425 F.  Line a roasting pan with foil.    In a small
saucepan, combine the butter, shallots, garlic, 2 teaspoons of the
herb, and   teaspoon of the pepper.    Prick 2 of the lemons all over
with a fork and then halve them.  Cut the third into thin slices.   
Place the chicken on a rack in the roasting pan.    Sprinkle the
remaining 1 teaspoon herb, the remaining   teaspoon pepper, and the
salt into the cavity of the chicken; then stuff the lemon halves into
the cavity.    Arrange the lemon slices over the chicken and then
spoon on some of the butter mixture.  Roast the chicken for 15
minutes.    Lover the heat to 350 F and roast the chicken for another
45 minutes, basting every 15 minutes with the butter mixture and pan
juices.  The chicken is done when the juices run clear and the
internal temperature is 180 F on a meat thermometer inserted in the
thickest part of the thigh (not touching bone).    Let the chicken
rest for 5 to 10 minutes before carving.  Serve the chicken with some
of the pan juices spooned on top.
       Serves 4