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Roast Chicken with Herb Lemon Rub and Yogurt

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Salmon cron



  1. Heat an oven to 350° F. Line a roasting pan with foil.
  2. Grease a rack that fits in pan. Put ingredients in a bowl and stir until blended. Fill chicken's body cavity with reserved herb stems and lemon juice.
  3. Tie legs together and tuck wing tips under the back. Rub herb mixture all over the chicken. Place on a rack in pan and roast, spraying every 30 minutes, with garlic cooking spray for 2 hours or until cooked through.
  4. Transfer to a cutting board. Untie legs; let chicken rest 10 minutes before carving. Then transfer chicken to a platter. Serve hot.

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