combined. Slather the herby lard under the layer of skin
so it can penetrate the chicken. Stuff the lemon slices,
onion quarters, and garlic into the cavity.
- Place the chicken in a large roasting pan and
roast for 1 hour 15 minutes or until a meat thermometer
inserted into the thickest part of the chicken reads
170°F. - Allow the chicken to rest for 10 minutes before
slicing and serving. Discard the lemon, onion, and
garlic. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a baking sheet
in a preheated 350°F oven for 5 minutes or until
warmed through.