Roasted Whole Chicken With Lemon & Herbs

Step 1: Move oven rack to bottom third of oven.

Step 2: Preheat oven to to 425F.

Step 3: Place a small rack inside a roasting pan; pour 1 cup water in pan.

Step 4: Rinse chicken inside and out, and pat dry with paper towels.

Step 5: In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt & pepper to make a paste.

Step 6: Add lemon zest and mix again; set aside.

Step 7: Squeeze juice from lemon inside cavity of chicken, then tuck the used lemon half right inside it.

Step 8: Tie legs together with kitchen string.

Step 9: Rub reserved paste over surface of chicken and using your fingers, carefully rub paste between skin and meat on breast and thighs.

Step 10: Place chicken on rack breast side down.

Step 11: Roast uncovered for 30 minutes.

Step 12: Remove chicken from oven and flip over.

Step 13: Add a bit more water if it has evaporated.

Step 14: Return to oven and roast for 35 - 40 more minutes, depending on size of bird.

Step 15: If chicken brown too quickly, cover it loosely with foil.

Step 16: When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.

Step 17: A meat thermometer inserted in thigh (away from bone) should read 170F.

Step 18: Remove chicken from oven and let rest 10 minutes before carving.