3 1/2 - 4lb whole chicken, preferably free-range and organic
4 tbsp unsalted butter, cut into small pieces
fresh thyme, minced
fresh rosemary, minced
1 tsp salt
1 whole lemon, sliced in half
2 tsp minced garlic
Preheat the oven to 425 degrees.
Unwrap your chicken and wash under cold water. Remove the giblets and throw away. Pat chicken dry with paper towels.
Stick your lemon halves inside the chicken, along with the minced garlic. Place small pieces of butter, thyme and rosemary underneath chicken skin (lift up to stick butter and herbs under).
Sprinkle salt all over chicken and place chicken in a roasting pan. Roast for 90 minutes, until an internal thermometer reads 165 degrees. Remove chicken from the oven, remove lemon from the inside (you can toss the lemon), and let sit in the roasting pan for 20 minutes before slicing.