Roasted Chicken is my favorite weeknight dinner. 

There are hundreds of ways to flavor and roast chicken but the one I use most frequently is one that involves stuffing the bird with whole lemon, fresh herbs and garlic.  This method is simple and delicious.  The lemon helps keep the bird moist while imparting a light lemon flavor.  You do not need to peel the garlic clove just give it a good bash with the side of your chef’s knife.

Stuff the cavity of the bird with a whole lemon that you cut 3/4 of the way down to help release the juices.  Bash up some garlic cloves and add some fresh herbs.  I like to use rosemary but you can use thyme, oregano or basil.

Pre-heat your oven to a high temperature of 425 degrees.  Wash your chicken well and dry it off.  Drying helps the skin to crisp up instead of steam.  Season with sea salt and pepper.  Tie up your chicken and stuff with the lemon, garlic and herb mixture.  Bake chicken at 425 until browned and turn temperature down to 350 to finish.  Remove chicken when internal read thermometer temperature reads 160 degrees.