Roasting a whole stuffed chicken may sound intimidating, but is actually quite simple to do. This herb roasted chicken is an impressive meal to serve to your dinner guests, or great as a regular weekday family meal. Leftovers generated from the weekday meals can be used in other recipes requiring precooked chicken. If you have never roasted a chicken before, you will find this recipe easy to follow and if you are a seasoned cook you will enjoy the versatility it allows. The real secret to keeping roasted chicken extremely moist and juicy is to stuff the inside of it with wedges of lemons. Not only do the lemon wedges keep the chicken from drying out, but they add a hint of lemony flavor to the meat. Any combination of herbs may be used to enhance the flavor of the chicken. Rosemary, sage, and thyme are the traditional recommended poultry herbs used in this recipe, but even just using one of those herbs will result in a flavorful meal.

For an easy side dish accompanying this chicken recipe, add any combination of carrots, turnips, red potatoes, or Yukon gold potatoes drizzled with olive oil and seasoned with salt & pepper to the roasting pan around the chicken. The vegetables will cook alongside the chicken and can be removed after 30 minutes in the pan to prevent them from becoming overcooked.