Roasted Chicken With Lemon & HerbsBest Foods
1 lemon (medium)
5 pounds roasting chickens
1/4 cup Hellmann's® or Best Foods® Mayonnaise
2 tablespoons flat leaf parsley (finely chopped)
2 teaspoons fresh thyme leaves (finely chopped)
1 teaspoon sage leaves (finely chopped fresh)
1 clove garlic (finely chopped)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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1Preheat oven to 425°. From the lemon, grate enough peel to measure 1 teaspoon, then cut lemon in half.
2Season chicken, if desired, with salt and pepper. Combine Hellmann's® or Best Foods® Real Mayonnaise, parsley, thyme, sage, garlic, lemon peel, salt and pepper in small bowl. Spread 1/4 cup mayonnaise mixture under chicken skin, then spread remaining on outside of chicken. Place lemon halves in cavity.
3Arrange chicken breast side up in 13 x 9-inch roasting pan, with or without rack. Roast 10 minutes. Reduce heat to 375° and continue roasting 50 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°.