½tablespoonfresh rosemary or thyme or sageor ½ teaspoon dried
1teaspoonsalt
½teaspoonblack pepper
The chicken
4poundwhole chickenno giblets or removed
½lemon or ½ tablespoon lemon juice
2tablespoonsolive oil
Instructions
Pre-heat oven to 425°F and cover a large baking dish with aluminum foil (heavy duty is best for avoiding messes).
Combine all garlic butter ingredients in a small bowl.
Rinse the inside and outside of the chicken briefly with cool water, then pat it dry with a paper towel. Place the chicken on your baking dish breast side up. Use your fingers to separate the skin from the chicken and push butter into the space. Squish the butter through the skin to move it further down the chicken until it's well spread. Then put the extra butter in the cavity.
Pour the olive oil over the chicken and spread it as evenly as you can over the surface of the chicken. Then, squeeze the lemon or lemon juice over the top of the chicken. If you are feeling fancy, use some kitchen twine to tie the legs together...or don't bother.
Roast the chicken for about 1 to 1 ½ hours, basting it twice during cooking with the extra juices from the pan, until a meat thermometer reads 165°F. Let the chicken rest for 15 minutes before digging in.