Herb Roasted Chicken

1 roasting chicken (4-5 lbs)
one lemon, halved
coarse salt
freshly ground black pepper
1 small onion, quartered
1 sprig of fresh rosemary
1/2 tsp dried thyme
3 tbsp chopped fresh parsley
4 tbsp melted butter or olive oil

1. Preheat the oven to 350 F and place the roasting chicken onto a roasting pan. Inside the cavity of the bird, juice the halved lemons and place them inside. Season the whole chicken with salt and pepper. Also add inside the cavity, the quartered onion, fresh rosemary, dried thyme, and the chopped fresh parsley. Tie the chicken legs together if you wish.
2. Baste the turkey with the melted butter or drizzle olive oil on top. Make sure all of the outer skin has been basted with the butter or oil. Place the roast in the oven and bake it for about an hour and 30-40 minutes. Half way through cooking, baste the chicken with some of the chicken drippings.
3. By the time the chicken has finished cooking, the internal temperature should read 165 degrees on a meat thermometer, when inserted in the thigh. Let the chicken rest for a good 10 minutes or so before slicing so the juices can redistribute throughout the meat.