Herb Roasted Chicken

prep time: 5 minutes cook time: 1 hour 15 minutes yield: 12 servings

This chicken works great in Turkey Tetrazzini (here)
or Buffalo Chicken Casserole (here). If you prefer
extra-crispy and tasty skin, after seasoning the
chicken well with salt and pepper, place it in the
refrigerator overnight, uncovered, to allow the skin to
dry. I also suggest trussing the legs with kitchen
twine.

1 (3- to 4-pound) chicken
Fine sea salt and ground black pepper
3 tablespoons lard or coconut oil (or unsalted butter if
not dairy-sensitive), softened
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 lemon, sliced
1 onion, quartered
3 cloves garlic, whacked with the side of a knife

1. Preheat the oven to 425°F.


2. Season the inside and outside of the chicken with
   a generous amount of salt and pepper. Place the lard in
   a medium-sized bowl and add the herbs. Mix until