Roasted Chicken

I LOVE myself some GOOD roasted chicken and for the most part, because of time restraints, we end up buying the pre-made Rotisserie from the grocery store BUT in an attempt to try and make more foods at home, I took the time to get this done. Surprisingly, this was a very EASY and QUICK recipe.  Its GREAT for a Sunday dinner or to prep for the week's meals... either way, it honestly smelled like THANKSGIVING up in our kitchen. ENJOY!

Lemon and Herb Roasted Chicken

INGREDIENTS

• 2 3.5-4 lb whole organic chickens; rinsed
• 3 Tbsp butter of ghee (I used ghee)
• 2 Tbsp chopped rosemary
• 2 Tbsp chopped thyme
• 2 lemons, zest both and slice the rest
• 1 lemon, juiced
• 1 large onion, cut into wedges
• 1 cup baby carrots
• Salt & Pepper

INSTRUCTIONS

1. Preheat oven to 400º F.
2. In a bowl, mix the butter or ghee, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper.
3. Place baby carrots on the bottom of the roasting pan.
4. Place chicken (patted dry) inside a roasting pan.
5. Placed sliced lemons inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs; divide between the two chickens.
6. Tie legs together (optional) with water-soaked twine.
7. Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
8. Squeeze juice from the additional lemon over the chicken, then sprinkle skin with a little salt and pepper.
9. Roast in 400º F oven for about 1 hour.
10. Cover with foil and roast for an additional hour. (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
11. Remove from oven and let rest for 15 minutes before slicing and serving
12. ENJOY!