1 Preheat oven to 35o dgerees. Place cold water in large glass raosting pan2 Sprinkle salt and pepper evenly inside and outside chicken3 Place 2 rosemary sprigs and 2 thyme sprigs inside chicken4 Place 1 1/2 quartered lemons inside chicken5 Place remaining herbs and lemon quarters in water in pan6 Place chicken in pan and move pan to preheated oven7 Roast chicken for approximately 1 hour and 25 minutes, basting with pan juices every 20 minutes, until golden and juices run clear when stick with a tester8 Let rest 10 minutes before carving. 9 Pour pan juices into gravey cup. Pour off fat and serve remaining pan juices on the side.

This simple roast chicken is a favorite in my home, especially on Shabbat. It 's as delicious as it is simple to prepare.

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