It turned out pretty good. It just had a hint of lemon which was nice because I'm not a huge lemon fan. Spencer just assumed I'd put lemon pepper on it. I ended up shredding the majority of the chicken for a dinner next week.
This is definitely how I'll be making all my chicken from now on. The meat was so tender! I tried to pull a leg off and the bone came right out of the meat, leaving everything else intact. I will never, ever boil a chicken again.
Lemon and Herb Roasted Chicken
3 - 4 pound chicken
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
sprinkle of crushed red pepper flakes
1 teaspoon Lawry's seasoning salt
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
2 tablespoons olive oil
Preheat oven to 350.
Combine all seasonings and set aside. Rinse and dry chicken. Rub 1/2 the seasoning inside the chicken and 1/2 outside. Place chicken in roasting pan.
Squeeze the juice from two lemons and combine with olive oil. Drizzle over top of chicken.
Roast for 1 1/2 hours or until juice run clear.