1 Sanderson Farms® Whole Frying Chicken
Salt, to taste
Ground black pepper, to taste
6 tablespoons butter, melted
1 tablespoon grated fresh lemon zest
1 teaspoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 whole lemons, quartered lengthwise
1. Preheat oven to 375°F.
2. Rinse chicken; then, dry with paper towels.
3. Season chicken with salt and black pepper. Tuck the wings.
4. Mix the butter, lemon zest, thyme, salt and black pepper in a small bowl.
5. Loosen the chicken skin by sliding your fingers gently between the breast skin and the meat beginning at the top of the breast down to the thighs.
6. Rub half of the butter mixture evenly under the skin on the meat and rub the other half on the outside of the chicken.
7. Place 6 lemon wedges inside the cavity and tie the end of the drumsticks together with cotton twine.
8. Place chicken in a roasting pan. Arrange the remaining lemon wedges around the chicken.
9. Roast in preheated 375°F oven 2 hours or until chicken is to an internal temperature of 190°F. Baste chicken with accumulated pan juices every 15 to 20 minutes.
Yield: 6 servings.