草药和柠檬烤鸡

将烤箱预热至425°，并将架子放在烤箱的下三分之一中。在碗中，将黄油与切碎的大蒜混合，切碎的草药和柠檬皮，然后用盐和胡椒粉调味。

拍干鸡。在皮肤下擦一半的草药黄油，其余的在鸡肉上；用盐和胡椒粉调味。

把鸡肉breast-side-up罗阿斯一个架子上ting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

使用钳子，将鸡肉侧朝上。再加1/2杯水。烤约20分钟，直到插入大腿内侧的即时阅读温度计175°至180°。

Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.