Ingredients:

• 1 4lb. whole chicken (innards removed)

• handful sage (chopped)

• handful rosemary (chopped)

• 2 tbsp thyme

• 3/4 cup melted vegan butter (I love Miyoko’s) or regular butter if eating dairy

• salt & pepper to taste

• 2 lemons (quartered)

• juice of 1 lemon

Method:

1. Preheat oven to 425f

2. Place whole chicken into medium-sized pan (i love my 10.25in Lodge cast iron)

3. Generously salt & pepper chicken

4. Destem & chop sage, rosemary, thyme

5. Melt 3/4 cup vegan or regular butter & combine with chopped herbs

6. Coat entire chicken in herb mixture, including underneath the skin where you can

7. Stuff cavity with quartered lemons

8. Place in oven & roast for 55 min or until internal temp. reaches 165f

9. Take out of oven & squeeze w/ additional lemon juice

10. Let cool, carve up, & enjoy!

    Save the carcass for broth!