1 hour 20 min (80 mins)
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Preheat oven to 375 degrees F.
Squeeze one half of the lemon into the inside cavity of the chicken, distributing juice around the inside. Place one half of the bunch of parsley in the cavity. Place the chicken on a rack in a roasting pan.
Make a spread by combining the butter, garlic, herbs, and spices until uniform.
Spread butter mixture evenly over the chicken. Squeeze the juice from the remaining lemon half over the chicken. Bake for 20 minutes per pound, basting frequently. To test for doneness, pierce thigh with a skewer. Juice will run clear when chicken is done.
Remove chicken to a serving platter and garnish with remaining parsley.