Lemon and Herb Roasted Chicken

Pretty easy, I must say.
Here's how it was done:

4.8 lb chicken
Fresh Thyme - 1 TBSP
Fresh Sage - 1 TBSP
Fresh Parsley - 2-TBSP
Brown & Brummel butter - 5 TBSP
One whole lemon
Small box low sodium chicken broth
Cauliflower - 1/2 head
Carrots - handful of baby carrots
Red Onion - 1/4 of onion slivers
Garlic cloves - 3 large
salt and pepper to taste


Preheat oven to 350 degrees. I recommend using a roasting pan with a grate. Chop veggies and onions, crush garlic and toss in bottom of pan. Mix butter, herbs and juice of one lemon in a bowl, add in desired amount of salt and pepper. Be sure to add some though! Rinse chicken inside and out (be sure to remove giblet bag!!) then pat dry with paper towels. Place grate in pan and chicken on grate. This is where you have to be brave, using your fingers seperate the skin from the breast. Rub most of butter mixture inside on the breast. place some inside bird and rub the rest on the outside. Place lemon in the pan and pour in chicken stock. Place in the oven and cook as directed, about 20 minutes per pound.  Baste every 20 minutes or so and rotate half way through cooking. If you notice the top browning more than you like cover with foil then continue cooking.

Once chicken has reached internal temperature of 175-180 degrees. Take out of the oven and let it rest. Use this time to scoop out the roasted veggies into a serving platter. Remove chicken to carving board. Place pan on burners and turn to medium low heat. Add one tablespoon of butter, one tablespoon of flour, and half tablespoon of dijon mustard. Salt and pepper to taste.Whisk well. When it bubbles reduce to simmer and whisk often. Carve your birdie, serve with veggies and some of the lemon dijon gravy.