Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper. Roast for 1 hour and 15 minutes, until the juices run clear when you cut ...

Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.

Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken.

Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan. Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear.

Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Dec 16, 2014 · Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Similar Topics: Roasted Vegetable Roasting Roasted Chicken Chicken Recipes Poultry

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room ...