Instructions: Preheat oven to 500 degrees. Loosen skin of chicken and insert a pat or two of butter, depending on size of chicken pieces, and a portion of herbs under skin. Sprinkle skin with salt and pepper and place pieces, skin side up, in a roasting pan just large enough to accommodate chicken.

Roast, turning pan from front to back once after 15 minutes. Do not turn pieces over. Chicken is usually done when nicely browned, 10 to 15 minutes later

(about 30 minutes total). To be sure, cut into a piece or two to make sure juices are running clear, or use an instant-read thermometer to make sure breast meat has reached an internal temperature of 180 degrees. Serve hot or warm, with lemon wedges.

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