Don't Feed Them After Midnight

Like a pair of hungry gremlins, my husband and I ate a very late supper last night (Tuesday) because of work. He heated up some asparagus soup (straight from the freezer) and popped some bread into the toaster.

Meanwhile, I worked on disassembling the chicken. One of the half-breasts is in the fridge for a meal later this week. The other half, along with the bits of white and dark meat and the bones (separate bags!), is now crammed into the freezer. It's getting awfully full in there.

Lemon-Herb Roasted Chicken
Serves 4

1 roaster chicken (about 4 lbs)
1 large onion (sliced)
2 tablespoons olive oil
Kosher salt
Black pepper freshly ground (or more)
4 tablespoon unsalted butter, softened
1.5 teaspoons minced fresh dill
1 teaspoon finely chopped fresh oregano leaves
1.5 teaspoons finely chopped fresh flat-leaf parsley
2 to 3 lemons washed and cut into quarters

Directions
1. Preheat oven to 400-degrees
2. Remove organs from chicken and rinse and pat dry.
3. Toss onions (first cut in half, then in slices, to form half-round slices) with olive oil in bottom of roasting pan (I use a Le Creuset French oven).
4. Mix the herbs, a pinch of salt, and a pinch of pepper into softened butter.
5. With your clean hands take a portion of the herbed butter and spread it in the cavity of the chicken. Then separate the skin (gently) covering the breasts and smear herbed butter between the skin and meat. Be careful not to rip the skin or remove it entirely. You just want enough space to slide your fingers in to coat the breast meat with the butter mixture.
6. Spread the herbed butter over the entire outside of the chicken, covering all areas, including wings, drumsticks, etc.
7. Stuff the chicken with the lemon slices.
8. Sprinkle the top of the chicken with some Kosher salt and pepper.
9. Tuck the wings under the bird and tie the legs together with kitchen twine.
10. Roast for 1.25 to 1.75 hours, until the internal temperature of the breast meat reaches 180 degrees F.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: