Lemon and Herb Roasted Chicken

This is a 5 ingredient recipe from Rachel Ray Magazine. It is simple to make and the flavors are wonderful! We served this with a lemon risotto which complemented wonderfully!

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup unsalted butter, softened
• 2  teaspoons fresh rosemary, chopped
• 2  lemons, thinly sliced
• 1 (3 lb)  roasting chickens

Directions

1. Preheat oven to 400.
2. Combine sage, rosemary, and butter in a small bowl.
3. Place butter mixture and lemon slices under skin of breast and in cavity of chicken.
4. Roast, uncovered for about an hour, until juices run clear.