I rinsed the hen, then pulled the skin on the breast away from the meat. I pounded my lemon, then sliced it in half. I also kept 2 thin round slices for garnish. I squeezed the lemon into the cavity of the bird. I then sliced in onion-1 round slice, and cut up the rest into large pieces. I filled about 2/3 of the cavity with the onion. I also rubbed the halves of lemon onto the skin. Then I prepared my butter. I combined 1 stick of softened butter, 2 tbsp minced garlic, 1 tsp salt, and 1 tsp pepper together. Then I took about 2 tsp of fresh thyme (leaves only) and mixed that into the butter as well. I rubbed the majority of the butter mixture under the skin on the breast of the chicken, then spread the remaining butter on top of the chicken, I took several sprigs of thyme and inserted them about 1/2 way into the cavity of the bird, then trussed the legs. I salted and peppered the top of the bird, then set a slice of onion and 2 slices of lemon, with some long slices of lemon zest and thyme leaves for garnish. Then I put the chicken, carrots, and potatoes in my roasting pan and decided to add some chicken broth to the pan. I added about 2/3 of a small can of Swanson broth. I started it at 450 degrees for 30 minutes, then lowered to 400 for about 50 minutes. It came out DELICOUS. It was so succulent and moist. I don't feel like the recipe called for enough salt and pepper. I think I would double it next time, but we salted at the table and it was fine. I am going to post a picture of my pre-roasted meal and the finished chicken. My only complaint is that the skin didn't get as brown and crispy as I like, but I'm fairly certain that's because I added the chicken broth to the pan. Though it affected the skin, it caused the potatoes and carrots to be delish!!
Goodbye, Christmas!!
