1 roasting chicken, about 4 to 5 pounds 1/2 lemon salt and pepper to taste 1 small onion, quartered Fresh herbs: 1/4 teaspoon dried rosemary and 1/4 teaspoon dried thyme 2 sprigs fresh parsley 1/4 cup melted butter

Preparation

Preheat oven to 350°.
Rub inside of chicken with lemon half; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 175° on a meat thermometer.