Lemon and Herb Roast Chicken

2 lb whole hen
1 lemon
rosemary
thyme
salt pepper

Preheat oven to 375 degees

Remove gizzards and neck (if included). Rinse bird under cool water. Pat dry. Slice lemon in half and place inside. Place fresh herbs inside cavity as well. Sprinkle with salt and pepper.

Lay chicken breasts up in a roasting pan. I like to use a roasting rack to keep the bird from soaking up the fat drippings. By all means you don't have to do this but if you want to keep your bird high and dry try positioning her on carrots or celery instead. They work just as well.

Cook for 1 hr or until the drumstick meat begins to pull away from the bone. When your bird comes out of the oven she will be a lovely golden brown and smell divine.

Serve with roasted potatoes, a crisp green salad and your favorite bottle of wine.