Herb Roasted Chicken With Lemon

From the Atkins website. This turned out really nice and moist. Really easy, too. :)

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  chicken, washed and patted dry (about 3 pounds)
• 1  teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 2  teaspoons  chopped fresh herbs (i.e. thyme, parsley, sage, etc.) or 1  teaspoon dried herbs (I used all three)
• 1  lemon, sliced into rounds
• 2  tablespoons butter
• 3⁄4 cup chicken broth or 3⁄4 cup  chicken stock

Directions

1. Heat oven to 350°F.
2. Sprinkle chicken with salt, pepper, and herb, inside and out.
3. Loosen skin from breast with an index finger and stuff 2 slices of lemon and 1 T butter onto each side of the breast.
4. Place remaining lemon inside the cavity.
5. Transfer to a roasting pan.
6. Roast 1 hour to 1 hour and 10 minutes; basting occasionally with the chicken broth.
7. An instant meat thermometer should read 170F in the thickest part of the thigh (not touching bone).
8. Transfer to a cutting board and wait 10 minutes before carving to allow juices to redistribute.