Roasted Chicken a’ la Julia

Saute 1/4 cup each of diced carrot, celery and onion in 1  tbsp. of butter for about 5 minutes or till softened.  Add 1 tsp dried thyme during last couple minutes. 

Rinse chicken and dry with paper towels inside and out.  Season inside with salt and pepper.  Toss sauteed vegetables with  8 thin lemon slices and spoon into cavity.   Truss chicken. Here’s a nice method:   https://www.youtube.com/watch?v=Gs1zHP7oabM.  Rub outside with butter and season with salt and pepper.

Roast breast side up at 425 degrees for 15 minutes.  Brush with a little more butter.   Turn heat down to 350 degrees and roast another 45 minutes then drizzle with juice from 1/2 lemon .   Continue roasting a total of 20 minutes per pound – 2 hours for a 6 pound chicken. 

JC Chicken

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