Roast chicken with herbs

• 1 whole chicken
• salt
• 2 tablespoons butter
• 1 lemon
• a few sprigs of thyme or sage
• 1 onion, halved

Steps

1. 1

   Heat the oven to 425°F. Salt the bird inside and out.

2. 2

   Rub it with butter. Put the lemon, herbs, and onion in the cavity.

3. 3

   Set it breast up in a pan. Roast 20 minutes.

4. 4

   Lower the heat to 375°F and roast until the thigh reads 165°F, about 45 minutes more.

5. 5

   Rest it 15 minutes before you carve. Spoon the pan juices over the meat.

Save the carcass. It is tomorrow's broth, and the broth is the base of the stew.